Chicken Schnitzel

Preheat oven to 475°F. Spray large jelly-roll pan with cooking spray.

In 12-inch skillet, heat 2 tablespoons vinegar and 3 tablespoons water to boiling on high. Stir in cabbage and 1/8 teaspoon salt; cover and simmer on medium-low 15 minutes. Add apple; cover and simmer 10 minutes longer.

Meanwhile, in microwave-safe large bowl, combine potatoes and 1/4 cup water; cover with vented plastic wrap. Microwave on High 6 minutes or until tender; drain. Cut potatoes in half; toss with 1/8 teaspoon each salt and pepper, and remaining vinegar. Spray potatoes with cooking spray; toss to coat.

While potatoes cook, in shallow bowl, whisk egg white. On waxed paper, combine panko and 1/4 teaspoon each salt and pepper. Season cutlets with 1/4 teaspoon each salt and pepper; dip each in egg, then panko. Place cutlets on pan; spray with cooking spray and bake on top oven rack 8 minutes or until juices run clear when pierced with knife. Serve with vegetables.