“German Gluten-Free Schnitzel Feast with Herbed Potato Wedges and Spicy Red Cabbage”

Allergens

Eggs, Dairy (in the breadcrumbs)

Ingredients

• 6 boneless, skinless chicken breasts
• 1 cup gluten
• free all
• purpose flour
• 2 large eggs
• 1 cup gluten
• free breadcrumbs
• 3 tbsp olive oil
• 4 large potatoes, washed and cut into wedges
• 2 cups fresh parsley, chopped
• 1 small red cabbage, thinly sliced
• 2 apples, grated
• 2 onions, thinly sliced
• 3 tbsp apple cider vinegar
• Salt and pepper, to taste

Instructions

1. Pound the chicken breasts between two sheets of plastic wrap until about 1/4 inch thick. Season with salt and pepper.
2. Set up a breading station with flour, eggs, and gluten free breadcrumbs. Dredge each chicken breast in the flour, shaking off excess, then egg, and finally, the breadcrumbs.
3. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the coated chicken breasts and cook until golden brown on both sides and cooked through (about 4 6 minutes per side). Remove from pan and let rest.
4. Preheat oven to 400°F (205°C). Toss potato wedges in olive oil, salt, pepper, and half of the chopped parsley. Arrange on a baking sheet and bake for 20 25 minutes or until golden brown and crispy.
5. In a large pan, combine red cabbage, apples, onions, apple cider vinegar, salt, and pepper. Cook over medium heat for about 20 minutes, stirring occasionally, until the cabbage is tender and the liquid has evaporated.
6. Slice the rested schnitzel into thin strips and arrange on a plate with potato wedges and spicy red cabbage. Garnish with remaining parsley.

Chef’s Insight

The key to tender, flavorful schnitzel is pounding the chicken breasts evenly and seasoning them well before breading.

Notes

For an additional serving suggestion, try pairing this meal with a crisp German Riesling or a lager.