chicken schnitzel with sauerkraut

Crunchy chicken… the Colonel is on to something there. Chicken breasts, battered thin, washed in milk are then rolled in leftover breadcrumbs that have been whizzed up with S&P and a little paprika. These are then fried until irresistibly brown.

On the side is a little sauerkraut, which is red cabbage cooked down for a long time with an apple and some seasoning.
Very simple – very teutonic – very tasty.

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