Ingredients

serves 4

　　1 loaf (about 1 pound) stale rye bread

　　1 1/2 tablespoons caraway seeds

　　4 teaspoons kosher salt

　　2 1/2 teaspoons freshly ground black pepper

　　8 small boneless, skinless chicken thighs

　　2 cups all- purpose flour

　　2 large eggs, beaten

　　Expeller-pressed vegetable oil

　　Mustard Sauce (recipe follows)

　　Sweet and Sour Red Cabbage (recipe follows)

　　

Mustard Sauce

1/4 cup good-quality Dijon mustard

　　1/4 cup chicken stock, preferably homemade (page 177), or water

　　Big pinch of kosher salt

　　(serves 4)

　　

Sweet and Sour Red Cabbage

1 tablespoon expeller-pressed vegetable oil

　　1 small red onion, cut in half and thinly sliced lengthwise

　　1 small head of red cabbage, cored and sliced (5 to 6 cups)

　　1 tablespoon turbinado sugar

　　1 1/4 teaspoons kosher salt

　　1/2 cup cider vinegar

　　1/4 cup red wine vinegar

　　(serves 4 generously)

　　

Step 1

Remove the crust from the bread and tear the bread into bite-size chunks. Grind the chunks, in batches, in a coffee grinder or food processor until it is more or less uniformly ground but still coarse. Spread the crumbs on a baking sheet and let them dry out at room temperature for at least 2 hours (or put them in a 250°F oven for 20 minutes). Measure out 6 cups of crumbs into a large bowl, and add the caraway seeds, 1 teaspoon of the salt, and 1 teaspoon of the pepper.

　　

Step 2

Heat one or more large cast-iron skillets over medium-high heat. Season the chicken with 2 1/2 teaspoons of the salt and 1 teaspoon of the pepper. Mix the flour in a bowl with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Dip each piece of chicken in the flour, shake off any excess, and then dip in the beaten egg. Make sure each piece gets thoroughly covered with egg. Dredge the chicken pieces one by one in the bread crumbs, shaking off any excess.

　　

Step 3

Swirl 3 tablespoons oil into the hot skillet. Lay as many pieces of chicken in the pan as will comfortably fit, and lower the heat. Cook, rotating the chicken and the pan frequently, for 4 to 5 minutes, until the chicken is dark golden brown. Flip the chicken and add another 1 tablespoon oil. Cook for another 4 to 5 minutes, until the chicken is crispy, golden brown, and cooked through. If at any point the pan seems too dry and the bread crumbs start to burn, add a little more oil. Serve with mustard sauce and cabbage.

　　

Mustard Sauce

Step 4

Whisk together the mustard, stock, and salt, and heat in a small nonreactive saucepan until just hot.

　　

Sweet and Sour Red Cabbage

Step 5

Heat a large sauté pan over medium heat, and add the oil and onion. Sauté for 2 to 3 minutes, until softened and fragrant. Add the cabbage, sugar, and salt, and toss and cook for 2 minutes. Add the vinegars, toss again, and lower the heat. Cover and cook, stirring occasionally, for about 20 minutes—adding a little water as needed to keep it moist but not brothy—until tender. The cabbage will go from its raw purple to lavender to bright violet as it softens.

　　Cooking in the Moment