Friday, June 2, 2017

Chicken Cornflakes Schnitzel with Apple Sauerkraut


This quick and easy schnitzel recipe produces the crunchiest schnitzel ever. Cornflakes not only provide the crunch but also add extra layer of delicious flavor. You can switch out the meat variety to your preference. 


Apple sauerkraut, a sweet and sour German side dish, is the perfect compliment to the chicken schnitzel. Make it to go with the schnitzel or just as a side dish or sausage or hot dog topping. 


Made together or separately, both are delicious riffs on traditional German recipes. 

Chicken Cornflakes Schnitzel 
with Apple Sauerkraut
Prep Time: 20 minutes 
Cook Time: 20 minutes
Yield: Serves 4 

Ingredients:

For the cornflake schnitzel: 
  • 1 pound chicken breast 
  • Salt Freshly ground black pepper to taste 
  • 3 tablespoons unsalted butter 
  • 1 tablespoon canola oil 
  • 1/3 cup all purpose flour 
  • 2 large eggs 
  • 2 cups cornflakes cereal 

For the apple sauerkraut: 
  • 1 red onion 
  • 1 tablespoon canola oil 
  • 1 tablespoon unsalted butter 
  • 1- 14 oz can of sauerkraut 
  • 1 red sweet apple 
  • 1+1/4 cups apple juice 
  • 1/4 teaspoon ground cinnamon 
  • 1 tablespoon white granulated sugar 
  • 2 tablespoons freshly squeezed lemon juice
Directions:

Make the cornflake schnitzel: 
  • Wash the chicken breasts and pat them dry with a paper towel. 
  • Pound the chicken breasts until very thin. You can cut them in half to make them easier to work with. Season the chicken breasts on both sides with salt and freshly ground black pepper and set aside. 
  • Place three wide and deep plates on your work surface. 
  • On the first plate, spread out the all purpose flour. In a small separate bowl, beat the two eggs until completely combined and pour them onto the second plate. 
  • Pour the cornflakes into a bowl and use your hands to gently break the flakes into smaller pieces. Spread the crushed cornflakes out on the third plate.
  • Working with one chicken breast at a time, dredge the breast on both sides in the all purpose flour, then coat both sides with the egg and lastly, coat the breast on both sides with the crushed cornflakes. Repeat with the other chicken breasts. 
  • Place the canola oil and butter in a large skillet over medium high heat, add the coated chicken breasts to the pan and cook on both sides until the chicken has cooked through and the cornflake crust is golden brown. 
Make the apple sauerkraut: 
  • Wash the apple and pat dry. 
  • Cut the apple in half, remove and discard the core. 
  • Cut the apple flesh into small pieces. Peel the onion and cut into small pieces. 
  • Heat the canola oil in a skillet over medium high heat. 
  • Add the apple and onion pieces and cook, stirring occasionally, until the onions become transparent. Add the white granulated sugar and the ground cinnamon. Stir to evenly combine. 
  • Drain the sauerkraut from the can. Squeeze it well to remove as much excess liquid as you can. 
  • When the apple and onion have caramelized, add the sauerkraut to the onions and mix together. When the sauerkraut has been fully incorporated and turns a darker color, add the apple juice and the freshly squeezed lemon juice to the pan. 
  • When the liquid starts to boil, turn the heat down to low, cover the pan and let the mixture simmer for 10 minutes. 
  • Remove the apple sauerkraut from the heat and if desired, sprinkle with some extra ground cinnamon for extra flavor. 
  • Plate and and serve together with the cornflakes schnitzel.

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