Fried until golden and crispy, this is the easiest way to upgrade a simple chicken dinner. To balance the richness of the schnitzel, we served a crunchy and refreshing cabbage salad on the side. Cook, relax, and enjoy!

What you’ll need:
½ oz fresh parsley
1 lemon
12 oz red cabbage
4 oz carrots
1 shallot
1 oz Parmesan
1 oz panko breadcrumbs
⅓ cup all-purpose flour
1 lb boneless, skinless chicken breast cutlets
neutral oil such as safflower, vegetable, or canola
coarse salt
freshly ground black pepper
2 large eggs

Equipment:
zester or microplane
box grater
2 shallow dishes
large skillet

Recipe steps:

1. Prepare ingredients
   Coarsely chop parsley leaves and tender stems. Finely zest and juice lemon. Remove any browned surfaces or outer leaves from cabbage then cut in half, remove core, and finely chop. Peel and coarsely grate carrots. Halve, peel, and thinly slice shallot.

2. Make salad
   Add lemon juice to a large bowl. Whisk in 2 tablespoons oil and season well with salt and pepper. Add cabbage, carrot, shallot, and half of the parsley to bowl and toss well to combine. Set aside until ready to serve.

3. Prepare breadcrumb mixture
   Finely grate Parmesan and combine with panko in a shallow dish.

4. Finish breadcrumb mixture
   Add lemon zest and remaining parsley to breadcrumb mixture, and mix until well combined. Season well with salt and pepper.

5. Crumb chicken
   Place flour in a second shallow dish and season well with salt and pepper. Beat 2 eggs in a bowl. Season chicken on both sides with salt and pepper then coat first in flour, shaking off excess, then into eggs. Dip into breadcrumb mixture, pressing to coat well. Transfer to a rimmed baking sheet or plate.

6. Cook chicken
   Heat ½ inch neutral oil (about ½ cup) in a skillet over medium. Cook chicken until golden and cooked through, 3 minutes per side (do in batches if needed). Drain on paper towels. Serve schnitzel with cabbage slaw. Enjoy!

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