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      You can never go wrong with the classic schnitzel recipe. You can make this dish with either chicken or veal it is your choice both are delicious. Our medium Chef series starter set covers all the basis to prepare this incredible classic dish.


      Red Cabbage:

      1 Tbsp butter

      1 onion, (cut in half and slice thin)

      1 honeycrisp apple, sliced

      1 head red cabbage, (finely shredded and set aside)

      1 Tbsp salt

      1 tsp pepper

      3 Tbsp apple cider vinegar

      4 tsp sugar

      1/2 cup chicken or veal stock


      For Red Cabbage, 

      1.)in a medium cook pot, melt butter over medium heat.

      2.)add in the cabbage, apples and onions cover and cook until soft

      3.Add vinegar, sugar and chicken stock, then season to taste with the salt and pepper

      4.)Bring to boil, reduce to simmer, cover, and cook until cabbage is tender, this takes about about 30 minutes.

      Modify the flavor with  with additional salt, pepper and sugar, to taste.

      For Schnitzel, 

      1.)place the veal or pork chops between two sheets of plastic wrap on top of a cutting board then using your meat malot pound them flat until they are 1/4 inch thick. Season each piece front and back with salt and pepper.

      2.) using three seperate bowls place the flour in one bowl, the egg into another and the breadcrumbs into the third.Place flour, egg and breadcrumbs in 3 separate shallow bowls.

      3.) Take each piece of meat one at a time and dip thoroughly into each bowl making sure to coat each side with a full covering.

      4.)Add about 2 inches of vegetable oil in skillet over medium-high heat until the sides are golden (about 3-4 minutes each side).

      5.)line a plate with paper towels and when each piece is perfectly golden brown place them on top of the paper towels. 

      6.) To serve place each piece on a plate next to a heaping mound of red cabbage and serve immedietley, with slices of lemon.