Chicken Schnitzel Recipe

Prep chicken

Butterfly each chicken breast if very thick, then place between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin to an even thickness about 1/4 inch (6 mm). Trim any ragged edges so pieces are uniform.

Season and set up dredging station

In a shallow dish combine the flour with 1/2 tsp salt, 1/4 tsp pepper and smoked paprika. In a second shallow bowl whisk the 2 eggs with 2 tbs cold water until smooth. In a third shallow bowl mix the breadcrumbs with the optional fine crumbs, and season with 1/2 tsp salt and 1/4 tsp pepper.

Bread the chicken

Working one piece at a time, coat chicken in flour (shake off excess), dip into egg wash, then press into breadcrumbs to fully coat. Place on a wire rack and let rest 10 minutes to help coating adhere.

Fry the schnitzels

In a large skillet over medium heat, pour oil to come about 1/8" (3–4 mm) up the side (about 1 cup). Heat until shimmering but not smoking, about 350°F (175°C). Add butter to the pan and swirl. Fry chicken in batches 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to prevent burning. Transfer to a rack or paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while finishing remaining pieces.

Make the curry oil while chicken rests: in a small saucepan combine 1/2 cup neutral oil and curry powder. Warm gently over low heat for 3–4 minutes until fragrant (do not let the oil smoke). Remove from heat, stir in minced garlic and 1/4 tsp salt, and let infuse 10 minutes. Strain into a small bowl or jar and reserve. The oil can be used warm or at room temperature as a drizzle.

Cook the potatoes: place whole new potatoes in a saucepan, cover with cold salted water, bring to a gentle boil and simmer until just tender when pierced, ~12–15 minutes depending on size. Drain and let steam-dry for 1–2 minutes.

Sauté shallot and finish potatoes: Slice the shallot thin. In a medium skillet heat 1 tsp olive oil and 1 tbs butter over medium heat. Add sliced shallot and cook until translucent, about 2 minutes. Add the drained potatoes (halve any larger ones) and toss to coat. Cook, turning occasionally, until edges develop light golden color, about 5–7 minutes. Season with 1/2 tsp salt, 1/4 tsp pepper and stir in chopped thyme or parsley. Keep warm.

Whisk dressing: In a bowl combine Dijon mustard, whole-grain mustard, white wine vinegar, mayonnaise, honey, salt and pepper. Slowly whisk in 3 tbs extra-virgin olive oil until emulsified and creamy. Taste and adjust seasoning. If too thick, whisk in 1–2 tsp water to loosen.

Prepare apple: Core and thinly slice the apple into matchsticks or thin half-moons. Toss immediately with 1 tsp lemon juice to prevent browning.

Make 8-minute eggs

Bring a small saucepan of water to a gentle boil. Carefully lower the 2 eggs into the water and start timing. Cook for 7 minutes 30 seconds to 8 minutes for a jammy yolk. Immediately transfer eggs to an ice bath for 3–4 minutes, then peel and halve.

Assemble and finish: On each plate place a small bed of warmed potatoes and shallot, add a handful of microgreens or arugula if using, and place the schnitzel alongside. Scatter sliced apple over the potatoes and microgreens. Drizzle creamy mustard vinaigrette lightly over the apple and greens and spoon a little curry oil over the schnitzel (or around the plate) for aroma. Top with halved 8-minute egg(s) and finish with a pinch of sea salt flakes and a grind of black pepper.