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.
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