Recipe by Rachael Ray
Sweet ’n’ Sauer-Kraut
- 2 tbsp. canola or other neutral-flavored oil
- 1 lb. savoy cabbage, shredded
- 1 Vidalia or other sweet onion, quartered and thinly sliced
- 1 tsp. each caraway seeds and cumin seeds
- Salt and pepper
- 1/4 cup each apple cider vinegar, grainy Dijon mustard and light brown sugar or honey
Apple, Onion & Potato Salad
- 1 1/2 lbs. Yukon gold or other thin-skinned potatoes, sliced about 1/4 inch thick
- A drizzle plus 2 tbsp. olive oil
- 4 slices meaty bacon, finely chopped
- 1 tart, crisp apple, chopped
- 1 small onion, chopped
- 1 shot (3 tbsp.) apple brandy (such as Calvados)
- 1/4 cup (a small handful) fresh flat-leaf parsley, finely chopped
- 3 tbsp. apple cider vinegar
- 3 tbsp. grainy Dijon mustard
- 8 chicken or pork cutlets (about 4 oz. each)
- Salt and pepper
- 1 cup flour
- 2 large eggs
- 2 tbsp. Dijon mustard
- 1 cup plain dry breadcrumbs
- 1/2 cup panko
- Freshly grated nutmeg, about 1/4 tsp.
- Canola, safflower or other neutral-flavored oil for frying
- Lemon wedges, for serving
1. Preheat the oven to 200°. In a pot with a tight-fitting lid, heat the oil, two turns of the pan, over medium-high. Add the cabbage and onion and season with the seeds, salt and pepper. Stir in the vinegar, mustard, sugar and a splash of water. Cover, reduce the heat to medium-low and cook, occasionally tossing with a fork or tongs, until tender, 18 to 20 minutes.
2. Meanwhile, place the potatoes in a pot, cover with water and bring to a boil. Salt the water and cook until the potatoes are tender, 8 to 10 minutes. While the water comes to a boil, in a skillet, heat a drizzle of oil over medium-high. Add the bacon and cook until the fat begins to render, 2 to 3 minutes. Add the apple and onion and cook, stirring often, until softened, about 5 minutes. Season with salt and pepper, add the brandy and swirl to mix together; turn off the heat. Drain the potatoes; add to the skillet. Add the parsley, vinegar, mustard and about 2 tbsp. oil, two turns of the pan. Toss to combine; season.
3. While the potatoes come to a boil, season the chicken and set up a breading station: Place the flour in a shallow dish. In another shallow dish, beat the eggs and mustard. In a third shallow dish, mix the breadcrumbs and panko with salt, pepper and the nutmeg. Working in batches, coat the chicken in the flour, then the egg mixture, and then the breadcrumb mixture, pressing to adhere. In a large skillet, heat about 1/8 inch of oil over medium-high. Shallow-fry the chicken until golden and crispy, 3 to 4 minutes per side. Transfer to the oven to keep warm. Serve with the lemon wedges, sauerkraut and potato salad.