Chicken Schnitzel

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.

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.

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.

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.

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.

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!