Serves 1
Directions
- 1Start by butterflying a chicken breast, and then bashing it until it's about half a centimeter thin.
- 2Make a breading station with flour, seasoned with salt, an egg, seasoned with salt and whisked, and then breadcrumbs, seasoned with parmesan and salt.
- 3Dip our chicken in the flour, then the egg, then the breadcrumb mixture, and then roll it out to make it as thin as possible.
- 4Clean up before chopping one shallot, one garlic clove.
- 5Heat up a pan with some olive oil and butter.
- 6Cook down that shallot and garlic before wilting down a bag of spinach, one handful at a time.
- 7Roughly snip the spinach with some scissors, then add parmesan, nutmeg, a little bit of Dijon, and some heavy cream.
- 8Mix that together and set it aside.
- 9For the schnitzel, add oil to a pan, and then cook it on both sides until golden brown and crispy all over.
- 10Serve it up on a plate with some chips, and a generous amount of that cream spinach, 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
- 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.
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