Chicken Schnitzel

David Fernandez
Buckwald’s Action Station Cook

with Celery and Radish Salad

• Pound chicken breast very thin
• Dredge in flour, then egg wash, then bread crumbs
• Put in hot skillet about 5-8 minutes – Cook to about 160º
  MEANWHILE . . .
• Prepare Side Salad
  • 1/2 Lemon juice
  • 1 TBL Shallots
  • 1 TBL Honey
  • Seasoning to taste
  • Dijon mustard to taste
  • 2TBL Olive Oil
  • 1/4 C Radishes – thinly sliced
  • 1/2 C Celery – thinly sliced
• Plate the salad
• Put the schnitzel half on the side and half on the salad
• Serve with a little mustard and wedges of lemon

Grandpa’s hints

1. Very lightly oil chicken and put between two sheets of plastic.  Rather than pounding it flat, use your rolling pin for a more controlled flattening.
2. In your flour dredge, add 1 tsp each of salt, paprika or chili powder, and garlic powder.
3. In your egg dredge, add a splash of water (about 1/2 tsp per egg) and some salt
4. In your bread crumb dredge, add about 1/4 as much flour to help the crumbs to stick, and 1 tsp corn starch to help it crisp up better.  Some grated lemon zest and thyme will also help give it a fresh taste.
5. Heat your oil to about 360º

 

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