Crispy Chicken Schnitzel with Creamed Spinach

Name: Crispy Chicken Schnitzel with Creamed Spinach
Cuisine: German
Ingredients: 1 chicken breast; flour; salt; 1 egg; breadcrumbs; parmesan; 1 shallot; 1 garlic clove; olive oil; butter; 1 bag spinach; nutmeg; Dijon; heavy cream; oil; chips; 1 wedge lemon

Serves 1

youtube.com

Crispy Chicken Schnitzel with Creamed Spinach

youtube.com

Serves 1

Directions

1Start by butterflying a chicken breast.
2Bash the chicken breast until it's about half a centimeter thin.
3Make a breading station with flour seasoned with salt, an egg seasoned with salt and whisked, and breadcrumbs seasoned with parmesan and salt.
4Dip the chicken in the flour, then the egg, then the breadcrumb mixture.
5Roll out the breaded chicken to make it as thin as possible.
6Chop one shallot and one garlic clove.
7Heat up a pan with some olive oil and butter.
8Cook down the shallot and garlic in the pan.
9Wilt down a bag of spinach, one handful at a time, into the pan.
10Roughly snip the spinach with some scissors.
11Add parmesan, nutmeg, a little bit of Dijon, and some heavy cream to the spinach.
12Mix the creamed spinach together and set it aside.
13For the schnitzel, add oil to a pan.
14Cook the schnitzel on both sides until golden brown and crispy all over.
15Serve the schnitzel on a plate with some chips, a generous amount of the creamed spinach, and a wedge of lemon.

Ingredients

1 chicken breast
flour
salt
1 egg
breadcrumbs
parmesan
1 shallot
1 garlic clove
olive oil
butter
1 bag spinach
nutmeg
Dijon
heavy cream
oil
chips
1 wedge lemon

Equipment

panscissors

Tips

Butterfly a chicken breast and bash it to about half a centimeter thin.
Season flour with salt.
Season egg with salt and whisk it.
Season breadcrumbs with parmesan and salt.
Dip chicken in flour, then egg, then breadcrumb mixture, and roll it out to make it as thin as possible.
Cook shallot and garlic before wilting spinach.
Roughly snip spinach with scissors.
For superior crunch and crisp, use fine breadcrumbs and shake off excess flour before dipping in egg.
Frying in schmalz (butter, pork, beef fat) offers better taste and higher smoke point for batch frying.

Crispy Chicken Schnitzel with Creamed Spinach

Serves 1

youtube.com

Crispy Chicken Schnitzel with Creamed Spinach

youtube.com

Serves 1

Directions

1Start by butterflying a chicken breast.
2Bash the chicken breast until it's about half a centimeter thin.
3Make a breading station with flour seasoned with salt, an egg seasoned with salt and whisked, and breadcrumbs seasoned with parmesan and salt.
4Dip the chicken in the flour, then the egg, then the breadcrumb mixture.
5Roll out the breaded chicken to make it as thin as possible.
6Chop one shallot and one garlic clove.
7Heat up a pan with some olive oil and butter.
8Cook down the shallot and garlic in the pan.
9Wilt down a bag of spinach, one handful at a time, into the pan.
10Roughly snip the spinach with some scissors.
11Add parmesan, nutmeg, a little bit of Dijon, and some heavy cream to the spinach.
12Mix the creamed spinach together and set it aside.
13For the schnitzel, add oil to a pan.
14Cook the schnitzel on both sides until golden brown and crispy all over.
15Serve the schnitzel on a plate with some chips, a generous amount of the creamed spinach, and a wedge of lemon.

Ingredients

1 chicken breast
flour
salt
1 egg
breadcrumbs
parmesan
1 shallot
1 garlic clove
olive oil
butter
1 bag spinach
nutmeg
Dijon
heavy cream
oil
chips
1 wedge lemon

Equipment

panscissors

Tips

Butterfly a chicken breast and bash it to about half a centimeter thin.
Season flour with salt.
Season egg with salt and whisk it.
Season breadcrumbs with parmesan and salt.
Dip chicken in flour, then egg, then breadcrumb mixture, and roll it out to make it as thin as possible.
Cook shallot and garlic before wilting spinach.
Roughly snip spinach with scissors.
For superior crunch and crisp, use fine breadcrumbs and shake off excess flour before dipping in egg.
Frying in schmalz (butter, pork, beef fat) offers better taste and higher smoke point for batch frying.