HOME > Recipes > Rachael's Arthurs-Style Chicken Schnitzel with Whipped Honey & Green Hot Sauce + Braised Red Cabbage

Rachael's Arthurs-Style Chicken Schnitzel with Whipped Honey & Green Hot Sauce + Braised Red Cabbage

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

"I'm obsessed with a place called Arthurs Nosh Bar in Montreal, Canada," Rach says. "They won't tell me a thing about their recipes, so I had to make up a version of their incredible schnitzel to enjoy at home when I get the urge but can't make the trip."

Ingredients

For the braised red cabbage:

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • 1 large onion, chopped

  • 1 red cabbage, quartered, cored and chopped or shredded

  • Salt and pepper

  • 2 large bay leaves

  • 1 teaspoon caraway seed, ⅓ palmful

  • 1 teaspooon cumin seed, ⅓ palmful

  • ¼ teaspoon ground allspice

  • ¼ cup apple cider vinegar

  • 1 cup chicken bone broth or stock

For the skhug (zhug) — aka green pepper hot sauce:

  • 1 lime, juiced

  • 2 bunches cilantro tops

  • 1 bunch parsley tops

  • ½ bunch mint tops

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ cup extra-virgin olive oil (EVOO)

  • 4 cloves garlic, crushed and skins removed

  • 2 jalapeño peppers, stems removed but not seeded, coarsely chopped

  • 4 bird's eye or small red chili peppers, stemmed not seeded, coarsely chopped

  • 1 teaspoon ground cumin, ⅓ palmful

  • 1 teaspoon ground cardamom, ⅓ palmful

For the chicken schnitzel:

  • 4 pieces boneless, skinless chicken

  • Salt and pepper

  • 1 ½ cups flour

  • 4 eggs, beaten

  • 2 cups breadcrumbs

  • 1 teaspoon white pepper

  • 1 teaspoon ground cumin, ⅓ palmful

  • 1 teaspoon caraway, ground or seed

  • ¼ teaspoon nutmeg, freshly grated

  • Frying oil, such as safflower or canola oil, about ¼-inch-deep for 12- to 14-inch skillet

  • Whipped honey (available at many larger supermarkets or online at Amazon) OR organic honey, to drizzle

For the fried capers, to serve:

  • 4 tablespoons large capers in brine, Capote

  • ¼ cup olive oil or vegetable oil

Preparation

For the scallion sauce, heat oil over medium-low flame. Finely chop or process to finely chopped 3 bunches of trimmed scallions. Paste with knife to mix in about 2 teaspoons salt or pulse salt in using food processor. Add to the oil with peppercorn, garlic and ginger, raise heat to boil, then drop back to low and cook to olive green, 30 minutes, stirring occasionally at low bubble. Finely chop the last bunch of scallions, raise sauce to boil, then add remaining scallions, stir and remove from heat to cool. Transfer to jar or other airtight container.

For the cold chicken ramen, whisk up the dressing for the noodles in a large glass bowl: soy, vinegar, ginger, garlic, sugar and oil. Add scallions, cucumbers and radishes. Peel skin from chicken and pull or chop meat into bite-sized pieces, adding 2-2 ½ cups to bowl. Add noodles and toss to combine, transfer to serving dish or individual bowls. Top with sprouts or shoots and garnish with scallion sauce to serve.

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the...
Try topping Rach's Twice-Baked Jalapeño Popper Sweet Potatoes with this Jalapeño Yogurt Dip.
Sweet + salty = a special brownie featuring bittersweet chocolate, a homemade caramel center and...