Empty My Fridge
How To Make Chicken Schnitzel | Chef Jean-Pierre
Ingredients
- Chicken breast1
- Flour1 cup
- Egg · beaten2
- Lemon1
- Breadcrumb1–2 cups
- Clarified Butter or any good cooking oil2–3 cups
- Salt
- Black pepper
- Potato2–3
- Red onion1
- Dijon mustard1 tbsp
- Olive oil2 tbsp
- White wine vinegar1–2 tbsp
- Chicken stock¼ cups
- Cucumber · peeled sliced1
- Sour cream2–3 tbsp
- Dill · chopped1 tbsp
- Balsamic vinegar1–2 tbsp
- Sugar1–2 tbsp
Instructions
- Butterfly each chicken breast by cutting towards its straight side and opening it like a book.
- Lay plastic film on a wet cutting board, place the chicken on it and gently pound the thicker parts with a meat mallet, using the smooth side. Season with salt and pepper.
- Dredge the chicken in seasoned flour, dip it in beaten eggs mixed with lemon zest, then coat with panko breadcrumbs, pressing so each layer sticks.
- Heat the clarified butter to 330°F (165°C). Place the chicken in the hot butter and fry until golden brown, turning the heat down after flipping. Drain on paper towel.
- Boil the potatoes in salted water with skins on. Once cooked, transfer to cold water. When cool enough to handle, peel and cut into pieces.
- Whisk together the Dijon mustard, sherry vinegar, warm chicken stock, salt and pepper. Toss the potatoes with the red onion and this dressing, and adjust the seasoning.
- Mix sour cream, dill, white balsamic vinegar and sugar. Add the sliced cucumber, season with salt and pepper and mix well.
- Serve the schnitzel with the potato salad and cucumber salad, with a lemon wedge.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
OnionEggLemonPotatoRed onionChicken breastCucumberBreadcrumb
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.