Today I'm going to show you guys
an autumn spiced chicken schnitzel dinner.
For chicken schnitzel, I take a whole chicken breast,
boneless skinless chicken breast,
and to get a large pretty schnitzel on the plate,
I, instead of just pounding and pounding and pounding
a thick chicken breast to a thin layer,
I think it's much easier to butterfly them,
so cut into the chicken breast
and open it like a book,
then just pound it lightly
and season with salt and pepper.
Then move on to your flour,
season the flour, AP flour here,
with a little salt and pepper.
We're gonna just add salt to the eggs,
because I'm going to get a little bit of spice and heat
from adding a fat squirt of
Dijon mustard to our bread crumbs.
Whenever I make a breading,
I like to combine fine bread crumbs,
for the adhesion, and I like to add in
panko or homemade bread crumbs for the extra crunch.
And then we're gonna mix in lemon zest,
I added a couple teaspoons of lemon zest
and I was grating nutmeg into
the breadcrumbs when you came in,
very traditional in schnitzel
breadcrumbs to add a little nutmeg,
and then I'm gonna spice it up
with granulated onion and garlic.
And smoky paprika, mmmmm.
Oil over medium to medium high, right in between.
And we're gonna go right down the line,
flour, egg, breadcrumb.
Dry hand.
See I almost screwed it up again.
Then wet hand,
then back to dry hand, wishew.
Alright you can only cook two of these at a time
and then keep them crispy on
a wire rack lined sheet pan in your oven at 250, 275
until you're ready to serve.
When we come back, I'll show you the cabbage
(audience applauding loudly) and apple dish
that we serve with this.
(guitar strums)
Our chicken schnitzels are cooking up.
Now we're going to work on the side dish.
So, I start with one large onion, thinly sliced,
and I let the onion get soft first,
let it cook alone first, 'cause
I don't want the apples and the cabbage to overcook.
I don't want it to be applesauce with mushy cabbage.
I want the cabbage to be kind of tender-crisp.
So let the onions get soft over medium heat.
And this is a little butter,
or a combination of butter and olive oil, your choice.
I used butter, a few tablespoons of butter.
Then I'm gonna throw in some bay leaves
and I'm gonna throw in our small cabbage,
or half of a large cabbage, fine.
Then we're gonna spice this up.
If you have them, I'm going to
throw in a couple juniper berries.
They last forever and I put them
in soups and stews all winter long.
But it's not essential, it's just an earthy,
slightly floral kind of fun flavor in the background.
This is a combination I'm obsessed with
especially during Oktoberfest,
caraway and coriander make an amazing pair.
I do put in allspice, but I used ground.
So a sprinkle of brown sugar,
light brown or dark brown, whatever you have in the pantry,
couple tablespoons.
A fat splash of cider vinegar.
Once you open it, it belongs in the fridge
don't put it back in your pantry.
It will get cloudy on you very quickly.
And then cider or hard cider, whichever you prefer.
We always have cider this time of year.
Thanks, babe. You're welcome
'Preciate it.
I just let this braise for a few minutes
until the cabbage is tender-crisp and wilted down.
When we come back I'm gonna show you
what to do with the leftovers
and we're going to plate up our chicken schnitzels.
(audience applauding loudly) Right after this.
(guitar strums)
Once your cabbage is braised and
just tender but not dead,
we're going to serve up the spicy cabbage and apples
and then kind of half layered on top,
we're going to take our giant schnitzel
(audience moaning)
See, but that's what you get (audience applauding)
but this is what you get
when you do the butterfly thing
instead of just pounding pounding pounding
If you do that butterfly thing
you end up with these giant schnitzels.
And then a little lemon wedge.
That's a huge
(audience applauding)
Now, listen, listen
For the leftovers, save the cabbage.
The next day, these sandwiches are called the Rachel.
It has nothing to do with me.
It's a turkey rueben.
So take sour cream, relish, ketchup,
dash of worcestershire, salt, pepper
make your Russian dressing, right?
Slather Russian dressing underneath the Russian dressing,
your Swiss, your smoked turkey,
or straight up roast turkey breast,
and your leftover cabbage with apples,
more Swiss cheese, and on the other side
I put the spicy brown mustard and sliced pickles.
It's so good.
(audience applauding) So good.
So, turkey ruebens the next day, schnitzel tonight.
(audience cheering)