(Photograph by Renee Comet; styling by Bonnie S. Benwick)

You’ll want to wear something with some give around the middle when you order the chicken schnitzel at DGS Delicatessen downtown. Chef Brian Robinson marinates a pounded boneless thigh, coats it with a spot-on rye bread crumb mix, fries it up golden. Then, he bastes it with oregano-infused brown butter till it glistens (we cut that step for simplicity’s sake). The portion practically covers its accompaniments of braised red cabbage, creamy spuds, and a house-made apple mustard cuts through the richness.

Recipe: Chicken Schnitzel With Braised Red Cabbage

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