Schnitzel is a cutlet, usually from chicken, veal, wieners or pork. The meat is gently pounded with a mallet until very thin, and then is dipped in egg, dredged in flour, breadcrumbs or panko crumbs, and then pan-fried.
Time: 30-40 minutes Makes: 2 servings
Ingredients
2 boneless/skinless chicken breasts
1 egg
2 teaspoons Dijon mustard
1 cup panko crumbs
½ cup flour
3 cups shredded red cabbage
1 red pear
2 tablespoons apple cider vinegar
1 teaspoon agave sweetener (syrup)
2 ounces crumbled Gorgonzola cheese
4 tablespoons olive oil
Freshly ground black pepper and salt
Directions
1. Rinse chicken and pat dry with paper towel. Place chicken between two pieces of
plastic wrap. Using a meat mallet or heavy pan, gently pound to ¼-inch thickness. Season on both sides with salt and pepper.
2. In a shallow bowl, whisk together 1 egg with Dijon mustard.
3. Spread panko crumbs on a large plate. Spread flour on a separate large plate and season with salt and pepper.
4. Dredge chicken in flour, coating evenly. Shake off excess. Dip in the egg mixture,
allowing excess to drip off. Gently press chicken in panko crumbs; coating evenly. Shake off excess.
5. Heat 2 tablespoons olive oil in a large pan over medium heat. Add chicken and cook until crust is browned and chicken is cooked through, 3-4 minutes per side. NOTE: Watch carefully as coating can over-brown and burn before chicken is completely cooked. Transfer to a paper towel-lined plate to absorb excess oil.
FOR THE SALAD:
Wash pear, cut in half, remove core and cut into thin slices. In a large bowl, whisk together apple cider vinegar, agave syrup, and 2 tablespoons olive oil. Season with salt and pepper as desired. Add shredded red cabbage and pear slices and toss to combine. Add crumbled Gorgonzola cheese and mix gently.
