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"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."
Skhug (Zhug) is pronounced s-kh-oog like school, one syllable, and it's a green pepper hot sauce.
Rach's Pro Tip: This recipe serves 4 with leftover cabbage and hot sauce. For the leftover cabbage, add tomato sauce or diced tomatoes and stock and serve as soup. For the leftover sauce, store in a Mason jar or plastic food storage container up to 2 weeks and use with or on eggs, hummus and in sandwiches.
For the braised red cabbage, heat a large deep skillet or Dutch oven over medium to medium-high heat. Add oil, melt butter into oil, and when it foams, add onion and cabbage, toss to coat, season with salt, pepper, bay, caraway, cumin, allspice and turn to combine. Add vinegar and let it absorb a minute, add stock and partially cover, lower heat a bit and cook 1 hour, turning occasionally.
For the skhug, add juice of 1 lime to high power blender or food processor. Add cilantro, parsley and mint, salt and pepper, and EVOO, and process to grind the herbs. Add garlic and chilies and the cumin and cardamom, pulse the blender or processor to add the red flecks to sauce and finely chop the chilies.
For the chicken schnitzel, horizontally halve the chicken breasts to butterfly them, opening the meat like a book. Pound gently to thin 1/8-inch-thick cutlets, season both sides with salt and pepper.
Set up a breading station in shallow pans or dishes near the stove: flour, eggs, seasoned breadcrumbs with salt, white pepper, cumin, caraway, and nutmeg.
Warm the frying oil, about ¼ inch deep, in your largest skillet over medium to medium-high heat. Place a wire rack-lined rimmed baking sheet near the frying oil.
Coat in flour, eggs and breadcrumbs, and fry the schnitzels one or two at a time based on the size of your pan. Cook the schnitzels to deep golden on each side and transfer to wire rack to drain. While hot, lightly spread with whipped honey.
For the fried capers, drain capers on paper towels and pat dry. Heat oil over medium to medium-high heat, add 2 tablespoons capers at a time to limit splatter, swirl with each addition, cook 1 minute to 90 seconds until the capers open and turns golden at edges, then transfer to fresh towels to drain. Other than this, try crispy capers on soft cheese, tomato soup or in salads.
Place schnitzels with honey on platters and dot with green hot sauce, sprinkle with crispy capers and spill the cabbage alongside, overlapping on an edge of the schnitzel. Use a slotted spoon to transfer the cabbage so it does not soften the crispy crust of the chicken.