Past Recipes
Chicken Schnitzel

Chicken Schnitzel with Red Cabbage, Pears, and Gorgonzola

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Schnitzel is a German comfort food dish that we’ll gladly embrace from across the pond any day. This easy and satisfying version was so unanimously loved the first time it showed up on our menu that we’re bringing it back by popular demand. Thinly-pounded chicken breast is breaded, then pan-fried instead of deep-fried for crispy-coated meat that’s tender, not greasy. Plus, we’re crazy about the bright salad of crisp cabbage, seasonal red pear, tangy gorgonzola cheese, and apple cider vinaigrette.
  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Ingredients & Equipment

What we send

  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • Dijon mustard
    • 2 packets
    • Dijon mustard
  • panko breadcrumbs
    • 1 cup
    • panko breadcrumbs
  • flour
    • 1/2 cup
    • flour
  • apple cider vinegar
    • 2 tablespoons
    • apple cider vinegar
  • agave
    • 1 packet
    • agave
  • shredded red cabbage
    • 3 cups
    • shredded red cabbage
  • crumbled Gorgonzola cheese
    • 2 ounces
    • crumbled Gorgonzola cheese

What You’ll Need

  • plastic wrap
  • meat mallet or heavy pan
  • 12" large nonstick pan

Cooking Steps

  1. Pound Chicken

    Pound Chicken

    Rinse chicken and pat dry with paper towel. Place between 2 large pieces plastic wrap and using a meat mallet or heavy pan, pound to ¼-inch thickness. Season all over with ½ teaspoon kosher salt and pepper.
  2. Prepare Ingredients

    Prepare Ingredients

    Rinse pear, halve, and cut into ¼-inch slices, discarding core. In a shallow bowl, whisk together mustard and 1 egg. Pour breadcrumbs on a large plate. Pour flour on a separate large plate and season with ⅛ teaspoon kosher salt and pepper.
  3. Bread Chicken

    Bread Chicken

    Dredge chicken in flour, shaking off excess. Dredge in egg mixture, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.
  4. Fry Schnitzel

    Fry Schnitzel

    Heat 2 tablespoons canola oil in a large nonstick pan over medium heat. When oil is shimmering, add chicken and fry until crust is browned and chicken is cooked through and no longer pink, 3-5 minutes per side. Transfer to a paper towel-lined plate to drain.
  5. Make Cabbage Salad

    Make Cabbage Salad

    While schnitzel fries, whisk together apple cider vinegar, agave, and 2 tablespoons olive oil in a large bowl. Taste and add salt and pepper as needed. Add cabbage and pear and toss to combine. Add gorgonzola and stir to combine.
  6. Plate Schnitzel

    Plate Schnitzel

    Enjoy your take on classic German fare: Hot schnitzel with a heap of cabbage salad alongside.
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