Chicken Schnitzel With Braised Red Cabbage 4.000

Renee Comet for The Washington Post; styling by Bonnie S. Benwick; tableware from Crate and Barrel

Plate Lab Nov 16, 2014

The portions are generous in this deeply flavorful take on schnitzel, from DGS Delicatessen chef Brian Robinson. He uses the buttermilk-brine technique that made him a fried chicken master when he worked at Bar 3 in Clarendon.

The braised red cabbage and garnish of apple mustard provide a sweet-sour counterpoint to the crunchy chicken.

Serve with creamy mashed potatoes.

Make Ahead: The brined chicken needs to be refrigerated for at least 4 hours and up to overnight. The apple mustard can be refrigerated for up to 5 days.

Where to Buy: Chicken schmaltz is available in the frozen kosher section of most large grocery stores.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • For the brine and schnitzel
  • 1 cup water
  • 1 cup whole buttermilk
  • 1/4 cup kosher salt
  • 3 cloves garlic, crushed
  • 2 bay leaves
  • 3 sprigs fresh oregano, plus a few leaves for garnish
  • 1 teaspoon deli mustard
  • Four 7-ounce boneless, skinless chicken thighs (fat trimmed off, if desired)
  • 2 cups flour
  • 2 large eggs, lightly beaten
  • 2 cups fresh rye bread crumbs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 cup canola oil
  • For the cabbage
  • 1/4 cup chicken schmaltz (rendered fat; see headnote)
  • 1 medium sweet onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup dry white wine
  • 1 small head red cabbage, halved, cored and thinly sliced
  • 1/2 cup no-salt-added chicken broth
  • Coarse kosher salt
  • For the apple mustard
  • 1 Granny Smith apple, peeled, cored and cut into 1/2- or 1/4-inch dice
  • 1 to 2 tablespoons whole-grain mustard

Directions

For the brine and schnitzel: Combine the water and buttermilk in a medium saucepan over medium heat. Add the salt, stirring until it has dissolved. Transfer the mixture to a deep container; once it has cooled, add the garlic, bay leaves, oregano and deli mustard.

Working with one at a time, place the chicken thighs between pieces of plastic wrap. Pound them evenly thin, discard the wrap, then add the thighs to the brine, making sure they are submerged. Cover and refrigerate for at least 4 hours.

Meanwhile, make the braised red cabbage: Melt the chicken schmaltz in a deep pot over medium-low heat. Add the sweet onion and garlic; cook just until softened. Increase the heat to medium; stir in the sugar, vinegar and wine. Cook for about 5 minutes, then add the red cabbage, broth and a generous pinch of kosher salt. Cover and cook for 2 hours, stirring a few times, until the cabbage is tender.

When you're ready to fry the schnitzel, discard the marinade and pat the chicken thighs dry with paper towels.

Spread 1 cup of the flour in a shallow bowl, and pour the beaten eggs into a second bowl. Whisk together the remaining cup of flour, the fresh rye bread crumbs, the onion powder and garlic powder in a wide, shallow bowl. Layer paper towels under a wire rack.

Coat each chicken thigh in the following order: in the flour, then the egg, then the bread crumb mixture, making sure the last coating completely covers the meat. If you have time, let the coated pieces of chicken sit on the rack for 5 minutes; this will help the coating remain on the schnitzel as it cooks.

Heat the oil in a medium skillet over medium heat. Cook the schnitzels one at a time for a total of 3 minutes, until golden brown on both sides and cooked through. Transfer to the rack to drain.

For the apple mustard: Stir together the apple and whole-grain mustard (to taste) in a small bowl.

Divide the braised red cabbage among individual plates, creating a nice mound at the center. Place a chicken schnitzel on or near each portion of cabbage. Garnish with fresh oregano leaves. Serve right away.

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Recipe Source

From Brian Robinson, chef at DGS Delicatessen in downtown Washington.

Tested by Bonnie S. Benwick.

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