Hähnchenschnitzel Altes Land

Inspired by Germany’s Altes Land apple-growing region, this comforting dish features tender, lightly golden chicken schnitzel topped with buttery apple slices simmered in a sweet apple cider reduction. Finished with thick slices of Brie, gently warmed until just softened, and served with German sweet-and-sour red cabbage and your choice of buttered Spätzle or red potatoes.

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Step 1

Slice chicken breasts horizontally into thin cutlets, or pound to approximately ¼-inch thickness. Season both sides with salt, pepper, and paprika.

Step 2

Dredge each cutlet lightly in flour, shaking off the excess to create a thin, delicate coating.

Step 3

Heat 3 tablespoons butter or cooking oil in a large skillet over medium-high heat. Cook chicken for approximately 3–4 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate.

Step 4

Melt 2 tablespoons butter in a clean skillet over medium heat. Add thinly sliced apples and sauté for 3–5 minutes until lightly golden and beginning to soften.

Step 5

Pour ½ cup apple cider into the skillet. Add 1 teaspoon brown sugar if desired. Simmer uncovered for 8–12 minutes until the cider reduces to a glossy glaze. Stir in 1 teaspoon lemon juice.

Step 6

Preheat oven to 300°F. Arrange cooked chicken on a baking sheet. Spoon glazed apples over each cutlet and layer Brie slices over the apples, keeping the white rind intact.

Step 7

Warm in the oven for approximately 2–4 minutes, until the Brie softens slightly but retains its shape. Remove before the cheese melts completely.

Step 8

Heat one 16-ounce jar of sweet-and-sour red cabbage in a saucepan over medium-low heat for 5–8 minutes, stirring occasionally.

Step 9

For red potatoes, wash and quarter 1½ pounds of small red potatoes. Place in a covered microwave-safe dish with 2–3 tablespoons water. Microwave for 8–12 minutes, stirring halfway through, until fork-tender. Drain and toss with 2 tablespoons butter, salt, and pepper.

Step 10

Alternatively, prepare packaged Spätzle according to package directions, drain, and toss with butter and a pinch of salt.

Step 11

Serve schnitzel immediately with warm sweet-and-sour red cabbage and your choice of buttered red potatoes or Spätzle.