For the schnitzel, season chicken with salt and pepper and set up breading station in shallow dishes: flour, eggs beaten with Dijon mustard, breadcrumbs and panko combined and seasoned with salt, pepper, nutmeg, paprika, garlic, onion, parsley and lemon zest.
To a large shallow pan, over medium to medium-high heat, add about ½ inch of frying oil. Coat chicken in flour, eggs and breadcrumbs and fry 2 at a time about 3 minutes on each side. Remove to wire rack to drain. Cutlets can be held in a 275˚F oven until ready to serve.
For the cabbage and apples, heat a large deep skillet or Dutch oven over medium to medium-high heat with 1 tablespoon oil, melt butter into oil and add onion, soften 5 minutes, then add apples and cabbage and season with caraway, cumin, allspice, juniper, bay leaves, salt and pepper. Stir to toast seeds and combine. Add sugar and cider or hard cider, partially cover and cook 15 minutes, stirring occasionally to tender, then stir in the vinegar and remove bay leaves to serve.