Chicken Schnitzel
I’m using chicken thighs for this recipe and it’s really fabulous. Even though I’m a chef, I’m not one of those die hard dark meat people. I like the lean tenderness of chicken breast, but the thigh as a schnitzel is tremendous. Rich, flavorful and it stands up to loads of lemon (or lime) juice which really makes the whole thing pop. I’m using loose measurements for the breading and frying, because we don’t need to be exact with that part.
Chicken Schnitzel
serves 2
shopping list
4 chicken thighs, boneless
about 1/2 cup flour
about 1/2 cup milk
about 1 cup panko breading (optional: buzz it in the food processor for a minute to get a very fine result)
about 1/4 cup canola or other neutral oil for frying
1 egg
kosher salt
1 lemon
equipment
Deep cast iron (or non-stick) pan for frying
3 shallow containers or bowls for breading
Food film
steps
Line a cutting board with food film, place chicken in a single layer on cutting board and cover with plastic wrap. Pound them pretty gently with a mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.
Set up three bowls or shallow containers. In the first, add flour and a bit of salt. In the second, use a fork to beat the egg into the milk In the third, add the panko.
Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
Once all cutlets are breaded, heat a large cast iron or non-stick pan over medium heat and add enough oil to cover the bottom of the pan generously. Once oil is hot, add breaded cutlets two at at a time and sauté 3-4 minutes per side or until cooked through. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate.
Season with kosher salt and a generous squeeze of lemon. Top with a spoonful of Melted Onion & Sweetcorn Butter.
Et voila!