You’ll want to wear something with some give around the middle when you order the chicken schnitzel at DGS Delicatessen in D.C. Chef Brian Robinson marinates a pounded boneless thigh, coats it with a spot-on rye bread crumb mix and fries it. Then, he bastes it with oregano-infused brown butter (step cut for simplicity’s sake). The portion practically covers its accompaniments of braised red cabbage, creamy spuds and a house-made apple mustard that cuts through the richness.
Chicken Schnitzel With Braised Red Cabbage
4 generous servings
o For the brine:
1 cup water
1 cup buttermilk
¼ cup kosher salt
3 crushed garlic cloves
2 bay leaves
3 oregano sprigs
1 teaspoon deli mustard
4 7-ounce boneless, skinless chicken thighs
o For the braised cabbage:
¼ cup chicken schmaltz (rendered fat)
1 thinly sliced sweet onion
2 sliced garlic cloves
1 tablespoon sugar
¼ cup apple cider vinegar
¼ cup dry white wine
1 small head cored and thinly sliced red cabbage
½ cup chicken broth
Generous pinch of kosher salt
o For the schnitzel:
2 cups flour, divided
2 cups fresh rye bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
2 lightly beaten large eggs
¼ cup canola oil
o For the condiment:
1 cup peeled, cubed Granny Smith apple
1-2 tablespoons whole-grain mustard
For the brine, combine water and buttermilk in a pot over medium. Dissolve salt into the mixture; remove from the heat. Transfer to a deep bowl; once cooled, stir in garlic, bay leaves, oregano sprigs, mustard.
Working with one at a time, place the chicken thighs between pieces of plastic wrap. Pound them evenly thin, discard the wrap, then add to the brine. Cover and refrigerate for at least 4 hours.
For the braised cabbage, heat schmaltz (rendered fat) in a pot over medium-low heat. Add sweet onion and garlic cloves; cook just until softened. Increase the heat to medium; stir in sugar, apple cider vinegar and dry white wine. Cook for about 5 minutes, then add red cabbage, chicken broth and kosher salt. Cover and cook for 2 hours, stirring a few times, until the cabbage is tender.