Chicken Schnitzel Dinner Recipe

Prepare and pound chicken

Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or heavy skillet, gently pound each breast to about 1/4-inch thickness and even thickness across. Season both sides with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper each (total listed in ingredients).

Set up breading station

In a shallow dish combine 3/4 cup all-purpose flour with a pinch of salt. In a second shallow bowl whisk together 2 eggs and 2 tablespoons milk until blended. In a third bowl combine 2 cups finely crushed pretzel crumbs, 1 cup panko, 1/4 cup grated Parmesan, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp smoked paprika; mix well.

Bread the chicken

Dredge each pounded breast in flour, shaking off excess. Dip into the egg mixture, then press firmly into the pretzel-panko mixture, coating thoroughly and pressing crumbs so they adhere. Set on a wire rack and let rest 10 minutes to help coating set.

Fry the schnitzel

Heat a large skillet over medium-high heat and add 1/2 cup vegetable oil and 2 tablespoons butter. When oil is shimmering but not smoking (about 350°F), add chicken in a single layer (work in batches if needed). Fry until golden brown and crisp, about 3-4 minutes per side depending on thickness. Use tongs to turn gently. Internal temperature should reach 165°F. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing remaining cutlets.

Finish

If desired, squeeze lemon over schnitzel just before serving. Reserve 1 tablespoon of pan drippings to add to the demi-gravy for extra flavor.

Make batter

In a large bowl whisk together 2 cups flour and 1 teaspoon salt. In a separate bowl beat 3 eggs with 1/2 cup milk, 1/4 cup water and 1/8 tsp nutmeg until smooth. Combine wet into dry and whisk until a sticky, thick batter forms — it should be looser than dough but thicker than pancake batter. Let rest 10 minutes.

Cook spaetzle

Bring a large pot of salted water to a rolling boil. Using a spaetzle maker or a colander with large holes, press batter through directly over the boiling water in batches. The small dumplings will sink then quickly float; cook 2-3 minutes after they float. Remove with a slotted spoon into a bowl.

Finish spaetzle

Melt 2 tablespoons butter in a skillet over medium heat. Add cooked spaetzle and sauté 2-3 minutes until edges get lightly golden. Stir in 2 tablespoons chopped parsley and adjust seasoning with a pinch of salt. Keep warm until serving.

Sauté shallot

In a small saucepan melt 2 tablespoons butter over medium heat. Add the finely minced shallot and sauté until softened and translucent, about 2-3 minutes; do not brown.

Make roux and deglaze

Stir in 2 tablespoons flour and cook 1-2 minutes to remove raw flour taste, stirring constantly. If using, add 1/4 cup dry red wine to deglaze the pan, scraping up any browned bits; simmer 1-2 minutes to reduce slightly.

Add stock and simmer

Whisk in 2 cups beef stock slowly until smooth. Add 1 teaspoon Worcestershire sauce and the fresh thyme. Simmer gently for 8-10 minutes until slightly reduced and thickened to a gravy consistency. If you reserved 1 tablespoon pan drippings from the schnitzel, whisk it in now for richness.

Finish and season

Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper (adjust to taste). Strain if desired for a silky finish. Keep warm until plating.

Blanch and sauté vegetables

Bring a medium pot of salted water to a boil. Add the baby carrots and cook 3-4 minutes until just tender, then add the haricots verts for the last 1-2 minutes so both are crisp-tender. Immediately transfer to an ice bath to stop cooking and preserve color. Drain well. In a skillet heat 1 tablespoon olive oil over medium heat, add drained vegetables, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and sauté 2-3 minutes until warmed through. Add 1 teaspoon lemon zest if using and toss.