Crispy Chicken Schnitzel with Creamed Spinach

Serves 1
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Directions

  1. 1Start by butterflying a chicken breast.
  2. 2Start by butterflying a chicken breast.
  3. 3Start by butterflying a chicken breast.
  4. 4Bash the chicken breast until it's about half a centimeter thin.
  5. 5Bash the chicken breast until it's about half a centimeter thin.
  6. 6Bash the chicken breast until it's about half a centimeter thin.
  7. 7Make a breading station with flour seasoned with salt, an egg seasoned with salt and whisked, and breadcrumbs seasoned with parmesan and salt.
  8. 8Make a breading station with flour seasoned with salt, an egg seasoned with salt and whisked, and breadcrumbs seasoned with parmesan and salt.
  9. 9Make a breading station with flour seasoned with salt, an egg seasoned with salt and whisked, and breadcrumbs seasoned with parmesan and salt.
  10. 10Dip the chicken in the flour, then the egg, then the breadcrumb mixture.
  11. 11Dip the chicken in the flour, then the egg, then the breadcrumb mixture.
  12. 12Dip the chicken in the flour, then the egg, then the breadcrumb mixture.
  13. 13Roll out the breaded chicken to make it as thin as possible.
  14. 14Roll out the breaded chicken to make it as thin as possible.
  15. 15Roll out the breaded chicken to make it as thin as possible.
  16. 16Chop one shallot and one garlic clove.
  17. 17Chop one shallot and one garlic clove.
  18. 18Chop one shallot and one garlic clove.
  19. 19Heat up a pan with some olive oil and butter.
  20. 20Heat up a pan with some olive oil and butter.
  21. 21Heat up a pan with some olive oil and butter.
  22. 22Cook down the shallot and garlic in the pan.
  23. 23Cook down the shallot and garlic in the pan.
  24. 24Cook down the shallot and garlic in the pan.
  25. 25Wilt down a bag of spinach, one handful at a time, into the pan.
  26. 26Wilt down a bag of spinach, one handful at a time, into the pan.
  27. 27Wilt down a bag of spinach, one handful at a time, into the pan.
  28. 28Roughly snip the spinach with some scissors.
  29. 29Roughly snip the spinach with some scissors.
  30. 30Roughly snip the spinach with some scissors.
  31. 31Add parmesan, nutmeg, a little bit of Dijon, and some heavy cream to the spinach.
  32. 32Add parmesan, nutmeg, a little bit of Dijon, and some heavy cream to the spinach.
  33. 33Add parmesan, nutmeg, a little bit of Dijon, and some heavy cream to the spinach.
  34. 34Mix the creamed spinach together and set it aside.
  35. 35Mix the creamed spinach together and set it aside.
  36. 36Mix the creamed spinach together and set it aside.
  37. 37For the schnitzel, add oil to a pan.
  38. 38For the schnitzel, add oil to a pan.
  39. 39For the schnitzel, add oil to a pan.
  40. 40Cook the schnitzel on both sides until golden brown and crispy all over.
  41. 41Cook the schnitzel on both sides until golden brown and crispy all over.
  42. 42Cook the schnitzel on both sides until golden brown and crispy all over.
  43. 43Serve the schnitzel on a plate with some chips, a generous amount of the creamed spinach, and a wedge of lemon.
  44. 44Serve the schnitzel on a plate with some chips, a generous amount of the creamed spinach, and a wedge of lemon.
  45. 45Serve the schnitzel on a plate with some chips, a generous amount of the creamed spinach, and a wedge of lemon.

Ingredients

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