Chicken Schnitzel with Chipotle Brussels Sprout Salad

Special Equipment: Microplane, Plastic Wrap, Mallet, Whisk, Cast Iron, Knife, Mandolin

Serves: 4-6


Chicken Schnitzel Breading

Chipotle Brussels Sprout Salad

This dish came to be in a quick fire challenge at home. It was so good that I just had to make again & again. Simple & delicious


Chicken Schnitzel

  • Rinse & trim any fat off chicken breast
  • Slice chicken breasts horizontally to ¼ inch thick
  • Lay out plastic wrap on the prep table
  • Evenly spread out slices of chicken breast giving room to spread outward
  • Apply another layer of plastic wrap on top of the chicken breasts
  • Using a meat tenderizer / mallet, pound chicken to ¼ inch thick
  • Take off plastic wrap & season with salt, & pepper
  • In a bowl crack & whisk eggs. In another bowl, add flour, & another bowl add panko breadcrumbs
  • Place a piece of sliced chicken into flour until completely coated, & shake off flour
  • Place chicken into whisked eggs & coat
  • Pull Chicken out & allow any access egg to fall back into the bowl
  • After a few wrist shakes, place chicken into panko bowl to surround & coat chicken with panko crumbs
  • Place chicken on a pan or tray that is lined with paper for easy clean up

Chipotle Brussels Sprout Salad

  • In a bowl, add mayonnaise, lemon juice, grated garlic, chipotle, & salt
  • Adjust seasoning & set aside
  • In another bowl, add thinly shredded brussels sprouts, & chopped herbs
  • Mix in Chipotle to your liking (more or less depending on your spice tolerance)
  • Add additional seasoning if needed

Cooking the Schnitzel

  • Add enough oil to cover the bottom of you pan & bring to a medium heat
  • Once the oil becomes shimmery, add in 1-2 cutlets and allow to cook until golden brown
  • Flip to cook the other side until golden & crispy
  • Add on top of your brussels sprout salad, squeeze lemon & enjoy!

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