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

 

View most episodes of
What’s on the Menu
on YouTube.

Use this link to preview all of our menus.
See Grandpa's
What’s on the Menu Collection Index:
Index 1, Index 2, or Index 3
HTML Snippets Powered By : XYZScripts.com