Getting the cooking oil to ripple underneath the chicken while it cooks makes the schnitzel light and airy. So delicious and fresh when served over salad greens.
Photo is from NY Times Cooking
Ingredients
4 skinless, boneless chicken breasts
1/2 cup flour
Salt & pepper to taste
A dash of cayenne pepper if you have it
2 eggs
1/4 cup dijon mustard
1 cup panko or bread crumbs
1/2 cup grated parmesan
About 1/4 cup olive oil
Salad greens dressed lightly with olive oil and lemon juice
2 scallions, minced
Fresh herbs, minced (parsley, chives, mint, basil or whatever you have with ideally a combination of at least two herbs)
Instructions
Put the chicken breasts between two sheets of plastic wrap and pound until they are uniformly thin, about 1/4" thick (or you can buy chicken cutlets which are already cut thin, or slice your chicken in half horizontally).
Combine the flour, salt and pepper and cayenne pepper in one shallow dish.
Whisk the eggs and mustard together in another shallow dish.
Combine the panko and grated parmesan in a third shallow dish.
Heat 1/8" olive oil in a large frying pan. It should get pretty hot. You can throw in a few breadcrumbs to test. They should sizzle when they hit the oil.
While the oil heats, dip each chicken cutlet first into the flour (shake off excess), then the egg (shake off the excess again), then the panko mixture coating it evenly on both sides of the chicken.
Place the coated chicken into the hot oil (careful because it will splatter). Do it in a few batches if necessary so you don't crowd them. Cook on each side for 3 minutes, swirling the oil around while it cooks. Pull the chicken up just a bit so the oil can get underneath and ripple it over the top of the chicken too. Transfer them to a paper towel lined plate and sprinkle with some salt. You can keep them warm in the oven while you cook the next batch.
Serve over salad greens with the scallions and herbs sprinkled over the top.
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