Dinner
Chicken Schnitzel & Apple Braised Cabbage
Recipe by Ninja Kitchen
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- 2 strips (65g) uncooked bacon, chopped
- 1 onion, peeled, thinly sliced
- 1/2 head red cabbage, shredded
- 1 apple, peeled, cored, cut in matchsticks
- 50ml apple cider vinegar
- 1 tbsp caraway seeds
- 1/2 tsp ground black pepper
- 2 tsp sea salt, divided
- 60g flour
- 1 large egg
- 2 tbsp Dijon mustard
- 80g panko bread crumbs
- 4 chicken cutlets (225g each)
- Lemon wedges, for serving
Utensils
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Step 1
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Add bacon and sauté until crispy and fat is rendered, about 5 minutes. Add onion, cabbage, apple, vinegar, caraway, pepper, and 1 teaspoon salt.
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Step 2
Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
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Step 3
Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.
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Step 4
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
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Step 5
Place flour and remaining 1 teaspoon salt in a shallow bowl, Place egg and Dijon is another bowl, and panko in a third bowl. Coat chicken cutlets in flour, then egg mixture, and then panko. Set aside.
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Step 6
Place reversible rack in pot over cabbage mixture, making sure rack is in the higher position. Place 2 cutlets on the rack and spray each with cooking spray.
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Step 7
Close the crisping lid. Select BAKE/ROAST, set temperature to 180°C, and set time to 10 minutes. Select START/STOP to begin.
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Step 8
After 5 minutes, open lid and flip cutlets. Close lid to resume cooking.
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Step 9
When cooking is complete, repeat with remaining cutlets. Serve with braised cabbage and lemon wedges.
