How To Make Chicken Schnitzel By Rachael
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Crunchy, breaded cutlets get a crisp salad of frisée lettuce, endive, apples and radishes in Rach's latest twist on Chicken Schnitzel.
"You can also make this recipe with boneless pork loin chops," Rach says. "Trim the chops of any fat before you butterfly them."
When she made this dish on the show, she was joined in the kitchen by a special guest: "Good Day LA" anchor Rita Garcia!
- 4 boneless, skinless chicken breasts, 6 to 8 ounces each
- Salt and pepper
- About ¾ cups flour
- 3 large eggs
- About ¼ cup milk
- 2 tablespoons plus 1 teaspoon Dijon mustard
- 1 ¼ cups dried breadcrumbs
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- About ¼ teaspoon freshly grated nutmeg
- Oil, for frying
- About 3 tablespoons extra-virgin olive oil (EVOO)
- 2 tablespoons grated shallot
- 1 lemon, ½ juiced (about 2 tablespoons) and ½ cut into 4 wedges
- 1 tablespoon apple cider vinegar or sherry vinegar
- About 1 tablespoon fresh thyme leaves, chopped
- About 1 teaspoon honey
- 1 small head frisée, trimmed and leaves separated
- 1 head endive, thinly sliced
- 1 small apple (such as Pink Lady or Honeycrisp), quartered, cored, and thinly sliced with skin-on
- 2 large radishes or watermelon radish, cut into matchsticks
Cut each chicken breast horizontally, almost in half. Open like a book and place between 2 sheets of plastic wrap or parchment paper. Using the flat side of a mallet, pound the chicken to ⅛ to ¼ inch thick; season with salt and pepper.
In shallow bowl, place the flour. In another shallow bowl, beat the eggs, milk and 2 tablespoons Dijon. In a third shallow bowl, mix the breadcrumbs, granulated garlic, granulated onion, and nutmeg. Working in batches, dredge the chicken in the flour and shake off any excess. Add the chicken to the eggs and turn until coated, letting any excess egg drip back into the bowl. Pat the cutlets firmly into the breadcrumbs.
Set a wire rack inside a rimmed baking sheet. In a large skillet, heat about ¼ inch of the frying oil over medium to medium-high. Working in batches, cook the cutlets, turning once, until deep golden and crispy, 5 to 6 minutes. Transfer the cutlets to the wire rack.
In a large bowl, whisk the EVOO, shallot, lemon juice, vinegar, thyme, honey and remaining 1 teaspoon Dijon. Toss with the frisée, endive, apple and radishes; season the salad.
Top the cutlets with the salad. Serve with the lemon wedges.