Chicken schnitzel with cabbage salad

After a few weeks of quicker meals, I made chicken schnitzel again with red cabbage salad. It's a combination I return to quite often, especially when I need to cook something hearty with simple ingredients. There's not much to tell, but there are a few details that enhance the texture and flavor. A freshly made cabbage salad with carrot and dill pairs effortlessly with the warm schnitzel.

Quick Info

Total time: about 45 minutes
Preparation time: 20 minutes
Cooking time: 25 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main course, everyday meal

Ingredients

For the schnitzel:
1 chicken breast (about 500-600 g)
2-3 eggs
Salt
Pepper
Flour
Breadcrumbs
Oil for frying

For the salad:
1 small red cabbage
1 carrot
1 bunch of dill
Salt
Oil
Vinegar

Preparation method

1. Wash the chicken breast and pat it dry with a paper towel. Cut it lengthwise into slices about the thickness of a finger. They shouldn't be too thin.

2. Lightly pound the meat slices with a schnitzel hammer, just enough to make them more uniform in thickness. Sprinkle salt and pepper on both sides.

3. Crack the eggs into a bowl and whisk them quickly with a pinch of salt. In two other plates, place flour and breadcrumbs.

4. Each piece of meat is first dipped in flour or breadcrumbs (you can use only breadcrumbs or only flour, depending on your preference), then in beaten egg, and finally back into breadcrumbs on both sides. Shake off the excess after each step.

5. Heat oil in a large frying pan. When it's hot, add the schnitzel pieces to fry. Cook for a few minutes on each side until golden. Remove to a paper towel to absorb excess oil.

6. For the salad, wash the cabbage and chop it finely as much as possible. Peel the carrot and grate it coarsely. Chop the dill finely.

7. In a bowl, mix the cabbage, carrot, and dill. Add salt, a little oil, and vinegar to taste. Mix well.

8. Serve the schnitzel hot, with the cold cabbage salad.

Why I make this recipe often

I like it because it's uncomplicated, and I can prepare it quickly if I have chicken breast on hand. The red cabbage salad is made in a few moves and is really good when freshly mixed. The schnitzel is also good for takeout or reheated the next day.

Tips and variations

Tips

The meat shouldn't be pounded too hard, just enough to make the slices uniform.
If you want a thicker crust, do a double breading: flour-egg-breadcrumbs-egg-breadcrumbs.
When frying, don't overcrowd the pan to avoid lowering the oil temperature too much.
For the salad, the cabbage becomes more tender if you rub it a little with salt before adding the other ingredients.

Substitutions

Red cabbage can be replaced with white cabbage if you don't have red.
Dill can be omitted or replaced with parsley.
Chicken breast can be replaced with boneless thigh, but the texture will be different.
Breadcrumbs can be replaced with panko breadcrumbs for a crunchier crust, but it's not essential.

Variations

You can add a little paprika to the eggs if you want a slightly different color for the crust.
In the salad, you can add a little finely chopped red onion if you don't mind the stronger taste.
For smaller schnitzels (for kids or snacks), cut the chicken breast into smaller, thinner pieces.

Serving ideas

The schnitzel is served hot with the cabbage salad on the side, but it also goes well with a slice of bread or even in a bun, like a sandwich.
You can also make a simple mayonnaise or yogurt sauce on the side if you want something creamier.

Frequently asked questions

1. Can I prepare the cabbage salad a few hours in advance?
Yes, but the cabbage will release water and become softer. It's best to mix everything no more than 30 minutes before serving.

2. How much oil do I use for frying?
Just enough to cover the bottom of the pan, about 1-2 fingers deep. It shouldn't be like deep frying.

3. What do I do if I don't have a schnitzel hammer?
I use the bottom of a jar or the flat side of a heavier knife. Don't pound excessively, just enough to flatten the meat.

4. Do I need to marinate the meat?
Not in this recipe. Salt and pepper are enough for the classic taste.

5. Can I use other types of meat?
Yes, the same method works for pork chops or turkey. Just the frying time may change slightly, depending on thickness.

Nutritional values

Approximately, for a medium serving (schnitzel and salad):
Calories: about 400-450 kcal
Proteins: 30-35 g
Carbohydrates: 20-25 g (mostly from breadcrumbs and salad)
Fats: 18-22 g (depending on how much oil remains on the schnitzel)
These are approximate figures and can vary depending on how much breadcrumbs and oil are actually used.

Storage and reheating

Chicken schnitzel can be stored in the fridge, in a covered container, for 1-2 days. Reheat in the oven or on the stove, not in the microwave, to avoid softening the crust. The cabbage salad doesn't keep as well – it's best fresh; otherwise, it loses its crunchy texture. If there's any left, I use it the next day in a sandwich.

 Ingredients: 1 chicken breast, 2-3 eggs, salt, pepper, flour, breadcrumbs, oil for frying. For the salad: 1 red cabbage, 1 carrot, 1 bunch of dill, salt, oil, vinegar.

 Tags:  schnitzel cabbage salad