- 1/2 tsp. caraway seeds
- 1 1/2 tbs. olive oil
- 2 tbs. Blazing Apple Cider Vinegar
- 1 1/2 tsp. sugar
- 1/4 tsp. salt
- 3 cups thinly sliced red cabbage
- 1 small Granny Smith apple, thinly sliced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 large eggs, lightly beaten
- 1 cup unbleached flour
- 2 cup whole-wheat panko
- 4 tbs. fresh rosemary finely chopped
- 2 tablespoons olive oil, divided
- 1 tablespoon butter, divided
- 1 lb thin chicken filets
- Lemon wedges
In a small skillet over medium heat roast the caraway seeds for about 2 minutes. In a large bowl whisk together the caraway seeds, olive oil, Blazing Apple Cider Vinegar, sugar and salt. Add in the cabbage and apple slices and toss well to coat evenly. Cover and chill for about 1 hour or for best results over night.
On a plate mix the unbleached flour with salt and pepper. Take a separate plate and lightly whisk together the eggs. On the third plate mix together the panko and fresh rosemary. Dredge each chicken filet in flour, then egg and finally panko mixture. Heat a large skillet over medium heat with oil and butter. Cook each side for about 3-4 minutes or until browned. Place chicken on a plate lined with a paper towel.
Serve the schnitzel with the apple slaw and lemon wedges.