Joyce Farms Chicken Schnitzel Recipe

Prepare chicken

Pat chicken breasts dry. If thick, butterfly or halve each breast to create 1/2-inch thickness; place between two sheets of plastic wrap and pound gently with a meat mallet to even 1/4–1/2 inch thickness. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper.

Breading stations

Set up three shallow dishes: (1) flour (1 cup), (2) whisked eggs (2 eggs) with 2 tbsp milk, (3) panko mixture: 2 cups panko, 1/4 cup grated Parmesan, 1/2 tsp smoked paprika, pinch of salt and pepper. Dredge each chicken piece in flour, shaking off excess, dip in egg wash, then press firmly into panko mixture to coat evenly. Place on a rack while you heat oil.

Fry schnitzel

In a large skillet over medium-high heat add 1 cup vegetable oil (enough to come about 1/8–1/4 inch up the pan). Heat until shimmering (about 350°F / oil should sizzle when a breadcrumb is dropped in). Fry chicken in batches 2–3 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven if needed. After last batch, add 2 tbsp unsalted butter to the pan and swirl to melt; spoon over schnitzels for added flavor.

In a small bowl, combine 6 tbsp softened unsalted butter, 2 tbsp chopped capers, 1 tsp lemon zest, 1 tsp lemon juice, 1 tbsp chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper. Mix until smooth and homogenous. Transfer to plastic wrap, form into a log if desired, and chill until ready. Alternatively, soften a tablespoon over warm schnitzel to finish each portion.

Bake sweet potatoes

Preheat oven to 400°F (200°C). Scrub 4 medium sweet potatoes, dry, rub with 1 tbsp olive oil and 1/2 tsp salt. Place on a baking sheet and roast 45–55 minutes until tender when pierced with a fork. Keep warm.

Make white cheddar gravy

While potatoes roast, melt 2 tbsp unsalted butter in a small saucepan over medium heat. Whisk in 2 tbsp flour and cook 1–2 minutes to form a roux. Gradually whisk in 1.5 cups whole milk, bringing to a gentle simmer until thickened (about 3–5 minutes). Reduce heat to low and stir in 1 cup shredded white cheddar until melted and smooth. Whisk in 1 tsp Dijon, 1/4 tsp salt and 1/2 tsp black pepper. If gravy is too thick, thin with additional milk 1 tbsp at a time to desired consistency. Keep warm until serving.

When sweet potatoes are done, split open lengthwise and fluff the flesh with a fork. Spoon warm white cheddar gravy generously over each potato.

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1 tbsp white wine vinegar, 2 tbsp pickle brine, 3 tbsp finely chopped dill pickles, 1/2 tsp Dijon, 1/2 tsp honey, 1 tbsp chopped chives, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or salt to preference.

Toss 6 cups washed frisée lightly with enough vinaigrette to coat (about 2–3 tbsp). Reserve a little vinaigrette for plating if desired.

Place a bed of dressed frisée on each plate. Top with a schnitzel (one per plate) and place a tablespoon of caper butter on top of the hot schnitzel so it melts. Arrange a baked sweet potato beside the schnitzel and spoon white cheddar gravy over the potato. Garnish plates with sliced cornichons or pickle slices and lemon wedges. Serve immediately.