Special Equipment: Microplane, Plastic Wrap, Mallet, Whisk, Cast Iron, Knife, Mandolin
Serves: 4-6
Ingredients
Chicken Schnitzel Breading
- 2 Each | 1.5 Lbs Chicken Breast
- 1 ½ Cup | 150g All-Purpose Flour
- 2 Each | 100g Whole Eggs
- 4 Cup | 300g Panko
- to taste Kosher Salt
- to taste Black Pepper (fresh ground)
- as needed Neutral Oil
Chipotle Brussels Sprout Salad
- 4 Cup | 300g Brussels Sprouts (clean & shredded)
- 1 Cup | 15g Parsley or Cilantro (washed, dried & sliced thin)
- 1 ½ Cup | 200g Mayonnaise
- 2 Teaspoon | 12g Chipotle liquid
- 1 Each | 7g Garlic Clove
- ¼ Cup | 30g Lemon Juice (save lemon wedges for garnish)
- to taste Kosher Salt
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
Method:
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!
