Floating Olive Branch
Chicken Schnitzel with Cabbage Salad

Serves 2 



2 boneless skinless chicken breasts 

Fleur de Sel and black pepper 

1/2 teaspoon Smoked Paprika 

1 cup all purpose flour 

2 eggs, beaten 

1 cup panko bread crumbs 

1/4 cup Arbequina Extra Virgin Olive Oil 

1 tablespoon Sicilian Lemon White Balsamic 

1 teaspoon Chimichurri Seasoning Blend 

2 tablespoons sour cream 

Fleur de Sel and pepper to taste 

1 cup red cabbage, shredded 

1 cup green cabbage, shredded 

1/4 cup fresh scallions, chopped 

1 lemon, halved 



Pound chicken breasts into thin cutlets and thoroughly season with salt, pepper, and paprika. Set up your breading station by placing flour in one bowl, beaten eggs in another, and panko in a third. Coat the chicken breasts in flour, shaking off any excess, dip into the egg, and lastly, coat in the bread crumbs, using your hands to press and adhere the panko to the chicken. Heat oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the breaded cutlets into the skillet, and fry for 8-10 minutes until golden brown and cooked through, flipping halfway through the cook time. Remove the chicken from the skillet and set aside to drain on a wire rack or paper towels. Place balsamic, chimichurri seasoning, and sour cream in a medium bowl, whisk to combine, and season to taste with salt and pepper. Add red cabbage, green cabbage, and scallions to the bowl and toss to coat in the dressing. Divide cutlets and salad between plates and serve with lemon on the side for squeezing over the chicken.