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Chicken Schnitzel with Cabbage-Carrot Slaw
Ingredients
  • 4 tsp. spicy brown mustard
  • 1 cup vegetable oil, divided
  • 6 Tbsp. bread-and-butter pickle brine, divided
  • 3 ¼ tsp. kosher salt
  • 1 tsp. black pepper
  • 8 cups shredded red cabbage (from 1 large head cabbage)
  • 1 ½ cups matchstick carrots
  • 3 Tbsp. finely chopped shallot (from 1 small shallot)
  • 3 Tbsp. chopped fresh flat-leaf parsley, plus more for garnish
  • 1 cup all-purpose flour
  • 3 large eggs
  • 3 cups panko breadcrumbs
  • 8 ( 4 ½-oz.) chicken breast cutlets (⅓ inch thick)
  • Lemon wedges, for serving
Steps
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