Oven cutlets with creamed cabbage puree

Name: Oven cutlets with creamed cabbage puree
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Chicken filets (approx. 200 g each); 2 Eggs (Gr. M); 1 TABLESPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g Panko (Japanese breadcrumbs; Asian shop); 7-10 Tbsp Breadcrumbs; 1 kg Potatoes; 1 Onion; 2 TABLESPOONS Oil; 1 glass (à 720 ml) Sauerkraut; 7-10 Tbsp Sugar; 2 Bay leaves; 125 g Whipped cream; 1/4 litre Milk; 3 TABLESPOONS Butter; 7-10 Tbsp Nutmeg; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

Thanks to our trick for quick breading (below), the chicken is wrapped in extra airy panko crumbs

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Chicken filets (approx. 200 g each)
2 Eggs (Gr. M)
1 TABLESPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g Panko (Japanese breadcrumbs; Asian shop)
7-10 Tbsp Breadcrumbs
1 kg Potatoes
1 Onion
2 TABLESPOONS Oil
1 glass (à 720 ml) Sauerkraut
7-10 Tbsp Sugar
2 Bay leaves
125 g Whipped cream
1/4 litre Milk
3 TABLESPOONS Butter
7-10 Tbsp Nutmeg
baking paper

Directions

1
For the schnitzel fillets, wash and pat dry. Cut each filet diagonally into 4 slices and press them a little flatter. Whisk eggs, mustard, salt and pepper in a large bowl. Bread the meat with Panko.
2
Place the meat side by side on a baking tray lined with baking paper. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 35-40 minutes.
3
For the creamed cabbage puree, peel, wash and roughly dice the potatoes. Cover and cook in salt water for about 25 minutes. Peel and chop onion. Heat oil and fry onion until transparent. Add sauerkraut and pluck. Season with pepper, sugar and bay leaf and fry. Deglaze with cream and braise covered at low heat for about 15 minutes. Stir from time to time.
4
Drain the potatoes. Add milk and butter and mash everything coarsely. Season to taste with salt and nutmeg. Stir in the cabbage. Serve with the chicken escalopes.
5
First mix the pieces of meat with the whisked eggs, then sprinkle the coarse breadcrumbs on top and spread by tilting the bowl.
6
Tomato-Chili: Mix 2 tsp. oregano flakes with 50 g diced dried soft tomatoes, 1 tsp. chili flakes and 150 g breadcrumbs.
7
Oat flakes and thyme mix: Mix 1 teaspoon of thyme leaves with 100 g of melting flakes and 150 g of breadcrumbs.
8
Black sesame panko: Mix 200 g panko crumbs (asian) with 2 tablespoons black sesame.
9
Roasted onion mustard seeds: Mix 2 tablespoons roasted mustard seeds with 100 g roasted onions and about 150 g breadcrumbs.
10
Salt stick parmesan mix: Mix about 200 g of finely crumbled salt sticks with 50 g of grated parmesan.
11
Walnut-harissa: Mix 50 g finely ground walnuts with approx. 100 g breadcrumbs. For the egg milk, whisk 1 tbsp. harissa (Arabic spice paste; tube), 5-6 tbsp. milk and 2 eggs.