Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Chicken Schnitzel

with German-Style Potato Salad & Quick Sauerkraut

Chicken Schnitzel with German-Style Potato Salad & Quick Sauerkraut
Cook Time
25-35mins
Makes
4 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 570 calories

In German, “sauerkraut” literally means “sour cabbage.” But this incredible side dish tastes much better than it sounds! Making sauerkraut usually takes weeks, but in this recipe you’ll prepare a fresh, quick version with savoy, a beautiful, crinkly variety of the vegetable. Cooked down with apple cider vinegar, whole grain Dijon mustard and thick, sweet honey, the result is a complex, classic pairing for crispy chicken schnitzel (thin, breaded cutlets).

Chicken Schnitzel with German-Style Potato Salad & Quick Sauerkraut ingredients
  • 4 Chicken Cutlets
  • 1 Cup Panko Breadcrumbs
  • 3 Scallions
  • 1 Lemon
  • 1 Pound Red Potatoes
  • 1 Pound Savoy Cabbage
  • 1 Yellow Onion
  • 1 Large Bunch Parsley
  • 3 Tablespoons Whole Grain Dijon Mustard
  • 2 Tablespoons Prepared Horseradish
  • ¼ Cup All-Purpose Flour
  • ¼ Cup Apple Cider Vinegar
  • ¼ Cup Smooth Dijon Mustard
  • ¼ Cup Honey
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the root ends of the scallions; thinly slice. Quarter and deseed the lemon. Cut the potatoes into ½-inch rounds. Remove and discard the cabbage core; thinly slice the leaves. Peel and thinly slice the onion. Pick the parsley leaves off the stems; discard the stems.

Cook the potatoes:
2 Cook the potatoes:

Add the potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Set aside.

Make the quick sauerkraut:
3 Make the quick sauerkraut:

While the potatoes cook, in a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Stir in the vinegar, honey, half the whole grain mustard and ¼ cup of water. Cover and reduce the heat to medium-low. Cook 18 to 20 minutes, or until the cabbage is completely wilted and tender. Season with salt and pepper to taste. Transfer to a serving dish.

Bread the chicken:
4 Bread the chicken:

While the sauerkraut cooks, place the flour and breadcrumbs into 2 separate bowls. In a third bowl, combine the smooth mustard and ¼ cup of water. Season the chicken cutlets with salt and pepper on each side. Working one at a time, thoroughly coat each seasoned cutlet in the flour (tapping off any excess), then the smooth mustard-water mixture (letting the excess drip off), then the breadcrumbs (tapping off any excess). Transfer to a plate or baking sheet.

Cook the chicken:
5 Cook the chicken:

While the sauerkraut continues to cook, in a large pan (nonstick, if you have one), heat a thin layer of olive oil on medium-high until hot. When the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken cutlets. (If necessary, cook the cutlets in 2 batches to avoid overcrowding.) Cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate and immediately season with salt. Transfer to a serving dish.

Finish & serve your dish:
6 Finish & serve your dish:

While the sauerkraut finishes cooking, add the horseradish, scallions and remaining whole grain mustard to the pot of cooked potatoes. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Transfer the potato salad to a serving dish. Garnish the chicken schnitzel and sauerkraut with the parsley. Serve with the lemon wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the root ends of the scallions; thinly slice. Quarter and deseed the lemon. Cut the potatoes into ½-inch rounds. Remove and discard the cabbage core; thinly slice the leaves. Peel and thinly slice the onion. Pick the parsley leaves off the stems; discard the stems.

2 Cook the potatoes:

Add the potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Set aside.

Cook the potatoes:
Make the quick sauerkraut:
3 Make the quick sauerkraut:

While the potatoes cook, in a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Stir in the vinegar, honey, half the whole grain mustard and ¼ cup of water. Cover and reduce the heat to medium-low. Cook 18 to 20 minutes, or until the cabbage is completely wilted and tender. Season with salt and pepper to taste. Transfer to a serving dish.

4 Bread the chicken:

While the sauerkraut cooks, place the flour and breadcrumbs into 2 separate bowls. In a third bowl, combine the smooth mustard and ¼ cup of water. Season the chicken cutlets with salt and pepper on each side. Working one at a time, thoroughly coat each seasoned cutlet in the flour (tapping off any excess), then the smooth mustard-water mixture (letting the excess drip off), then the breadcrumbs (tapping off any excess). Transfer to a plate or baking sheet.

Bread the chicken:
Cook the chicken:
5 Cook the chicken:

While the sauerkraut continues to cook, in a large pan (nonstick, if you have one), heat a thin layer of olive oil on medium-high until hot. When the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken cutlets. (If necessary, cook the cutlets in 2 batches to avoid overcrowding.) Cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate and immediately season with salt. Transfer to a serving dish.

6 Finish & serve your dish:

While the sauerkraut finishes cooking, add the horseradish, scallions and remaining whole grain mustard to the pot of cooked potatoes. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Transfer the potato salad to a serving dish. Garnish the chicken schnitzel and sauerkraut with the parsley. Serve with the lemon wedges on the side. Enjoy!

Finish & serve your dish: