1Start by butterflying a chicken breast, and then bashing it until it's about half a centimeter thin.
2Start by butterflying a chicken breast, and then bashing it until it's about half a centimeter thin.
3Start by butterflying a chicken breast, and then bashing it until it's about half a centimeter thin.
4Make a breading station with flour, seasoned with salt, an egg, seasoned with salt and whisked, and then breadcrumbs, seasoned with parmesan and salt.
5Make a breading station with flour, seasoned with salt, an egg, seasoned with salt and whisked, and then breadcrumbs, seasoned with parmesan and salt.
6Make a breading station with flour, seasoned with salt, an egg, seasoned with salt and whisked, and then breadcrumbs, seasoned with parmesan and salt.
7Dip our chicken in the flour, then the egg, then the breadcrumb mixture, and then roll it out to make it as thin as possible.
8Dip our chicken in the flour, then the egg, then the breadcrumb mixture, and then roll it out to make it as thin as possible.
9Dip our chicken in the flour, then the egg, then the breadcrumb mixture, and then roll it out to make it as thin as possible.
10Clean up before chopping one shallot, one garlic clove.
11Clean up before chopping one shallot, one garlic clove.
12Clean up before chopping one shallot, one garlic clove.
13Heat up a pan with some olive oil and butter.
14Heat up a pan with some olive oil and butter.
15Heat up a pan with some olive oil and butter.
16Cook down that shallot and garlic before wilting down a bag of spinach, one handful at a time.
17Cook down that shallot and garlic before wilting down a bag of spinach, one handful at a time.
18Cook down that shallot and garlic before wilting down a bag of spinach, one handful at a time.
19Roughly snip the spinach with some scissors, then add parmesan, nutmeg, a little bit of Dijon, and some heavy cream.
20Roughly snip the spinach with some scissors, then add parmesan, nutmeg, a little bit of Dijon, and some heavy cream.
21Roughly snip the spinach with some scissors, then add parmesan, nutmeg, a little bit of Dijon, and some heavy cream.
22Mix that together and set it aside.
23Mix that together and set it aside.
24Mix that together and set it aside.
25For the schnitzel, add oil to a pan, and then cook it on both sides until golden brown and crispy all over.
26For the schnitzel, add oil to a pan, and then cook it on both sides until golden brown and crispy all over.
27For the schnitzel, add oil to a pan, and then cook it on both sides until golden brown and crispy all over.
28Serve it up on a plate with some chips, and a generous amount of that cream spinach, a wedge of lemon.
29Serve it up on a plate with some chips, and a generous amount of that cream spinach, a wedge of lemon.
30Serve it up on a plate with some chips, and a generous amount of that cream spinach, 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
Thin is good, but you can only go so thin with chicken before it breaks apart.
Best is pork and you hit it with a proper Schnitzelhammer to get it half a centimeter thin.
Using a fine breadcrumb, and shake off excess flour before going to the egg.
Frying in some form of schmalz (butter, pork, beef) is better due to higher smoke point when batch frying and without getting too burnt, whilst offering better taste.