Chicken Schnitzel, with Creamed Spinach

Name: 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

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Chicken Schnitzel, with Creamed Spinach

youtube.com

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.

Chicken Schnitzel, with Creamed Spinach

Serves 1

youtube.com

Chicken Schnitzel, with Creamed Spinach

youtube.com

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.