Crispy Chicken Schnitzel with Warm Bacon & Potato Cabbage Salad

Crispy Chicken Schnitzel with Warm Bacon Potato Cabbage Salad

fresh ingredients


  • 12 oz
    chicken breast
  • 4 oz
  • 1
  • 4 oz
    mustard & vinegar blend
  • 2 oz
    minced garlic
  • 4 oz
  • 8 oz
    GF breadcrumb mix
  • 12 oz
  • 2 oz
    green onion
  • 6 oz
    GF flour
  • 2 oz
  • 2 oz

Not Included

Salt & pepper

Olive oil 

1 tablespoon of butter 


Kitchen Items Needed

Medium skillet

Medium saucepan

Cutting board/knife 

Large bowl 

3 plates

Medium bowl 

Paper towel 

Wooden spoon

Vegetable peeler

Meat mallet/heavy bottom pan – 

(to pound the chicken)

cook along



Bring a medium saucepan ¾ full of water to the boil;

Peel potato, then cut into 1½-inch pieces;

Remove core from cabbage, then shred into ½”  strips / pieces;

Cut bacon into 1-inch pieces;

Thinly slice whole green onion, discarding root end;

Finely chop parsley & slice lemon into wedges.

1Boil Potatoes

Place potatoes in boiling water. Cook until tender when pierced with knife, 10–12 mins. Drain potatoes, reserving cooking water for cabbage (about 1 cup). 

2Set up Breading Station

Meanwhile, whisk to combine egg & a small drizzle of water in a bowl; season with salt & pepper, pour onto a plate. Spread panko breadcrumbs out on a second plate. Spread flour on the third plate, season with salt & pepper.

3Bread Cutlets

Pat chicken dry. Using a meat mallet or heavy skillet, pound chicken to an even ⅓-inch thickness. Dust each piece of chicken with flour, then dip in egg mixture, followed by panko, pressing so crumbs adhere. Set aside until ready to cook. 

4Cook Cabbage & Bacon

Add bacon & 1 tablespoon butter to a medium skillet. Cook over medium-high until crisp, 5–6 minutes. Transfer bacon to a plate, leaving fat in the skillet. Add minced garlic & cabbage; stir to combine.

5Finish Cabbage & Potatoes

Add reserved cooking water to skillet (1/4 cup per portion); cover, cook over medium heat until cabbage wilts, 7–10 minutes (drain any excess liquid). Stir in potatoes & mustard/vinegar blend. Season with salt & pepper; transfer to a bowl. Add green onion to cabbage & potatoes, tossing to combine. Cover to keep warm. Wipe out skillet.

6Cook Cutlets

Heat ¼ inch oil in same skillet over medium-high until shimmering. Add chicken, cook until golden brown & cooked through, about 4 minutes per side (depending on thickness). 

7To Serve

Stir bacon into potatoes & cabbage. Serve chicken schnitzel with a sprinkle of parsley, lemon & warm potato-cabbage salad.