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    Chicken schnitzel with sweet and sour cabbage

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    Chicken schnitzel with sweet and sour cabbage

    Inspired by the flavours of eastern Europe, this comforting dish is perfect for early autumn. For extra zing, add some grated lemon zest to the breadcrumbs.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes

    Serves: 1


    2 chicken breasts
    35g panko breadcrumbs
    50g essential plain flour
    1 egg
    1 essential baking potato (about 225g)
    1 tsp unsalted butter
    1 tbsp semi-skimmed milk
    2 tsp olive oil
    1 tsp caraway seeds
    ¼ essential white cabbage, cored and shredded
    2 tsp white wine vinegar
    1½ tsp caster sugar
    ½ x 20g pack dill, fronds chopped, a few reserved


    1. Preheat the oven to 200˚C, gas mark 6. Put each chicken breast between 2 pieces of baking parchment and bash with a rolling pin until evenly flattened and about 1cm thick. Tip the breadcrumbs onto a plate and the flour onto another plate; season the flour. Crack the egg into a small bowl and beat with a fork. Dip the chicken in the flour to coat completely, then dip in the egg and finally the breadcrumbs. Chill in the fridge until ready to cook.

    2. Put the whole potato into a pan of boiling salted water. Cook for 20-25 minutes until tender to the point of a knife. Drain, peel, then mash with the butter and milk; season and keep warm.

    3. Meanwhile, heat 1 tsp oil in a frying pan and fry the breaded chicken for 1-2 minutes on each side until golden. Transfer to a baking tray and bake for 15 minutes, until cooked through, the juices run clear and no pink meat remains. Meanwhile, return the frying pan to the heat, add the remaining 1 tsp oil, the caraway seeds and cabbage; season. Fry, stirring, for 5 minutes, until the cabbage has softened a little. Add the vinegar, sugar and 5 tbsp water; cook for 2 minutes, then stir through the dill. Set aside and chill 1 chicken breast; serve the other with the mashed potato and sweet and sour cabbage, sprinkled with the reserved dill fronds.

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    This recipe first appeared in Waitrose & Partners Food, September 2019 issue. Download the Waitrose & Partners Food app for the full issue


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