Gesundheit!
No, Schnitzel isn't the sound you make when you sneeze. It's German meat, specially prepared and oh so yummy. Yes, it's breaded. Yes, it's fried. No, it's not healthy when prepared that way so I have a twist on the classic to go along with the classic. For this recipe, we're using chicken breast but you could easily substitute a lean cut of pork.
- boneless, skinless chicken breast (4-6 oz each)
- 2 eggs
- 1 tbsp vegetable oil
- 1/2 cup flour
- 3/4 cup unflavored bread crumbs
- salt
- pepper
- 2 cups of oil
- Pat the chicken breasts dry and then butterfly them.
- Place between two sheets of heavy plastic wrap or into a heavy plastic storage bag and pound down to 1/4" thickness making sure it's even all around.
- Salt and pepper on both sides of the breasts.
- Dip each breast into flour, shaking off excess.
- Whisk together the egg and oil and dip each breast into the mixture
- Then dip each breast into the breadcrumbs.
- Set aside on a wire rack for five minutes
- Fry in the 2 cups of oil, making sure not to over-crowd at 350 degrees, shaking the pot slightly as it cooks (3-4 minutes on either side or to deep golden).
- Place on a wire rack and keep in a warm (250 degrees) oven until all the pieces are done.
- Now, how do you lighten it up?
You will follow the steps up to the frying, but instead of frying you can either air fry or you can convection cook. Simple!
Now here's a nice little salad to go with your schnitzel:
- 1/4 c light mayonnaise
- 2 tbsp wholegrain mustard
- 1 tbsp caper liquid
- 2 tbsp lemon juice
- 2 granny smith apples, cored and peeled and matchstick sliced
- 4 stalks of celery, cut thinly on the bias
- 1 bulb fennel (save the prawns), cut in half and thinly sliced (cut out the core)
- Whisk together the mayo, mustard, liquid and juice.
- Toss the other ingredients in the sauce.
- Right before serving, sprinkle with the fennel prawns.