I am sometimes confounded by what to do with chicken. I am constantly trying to come up with ideas on how to use it and I get bored very easily. Apparently, I am no different than other Americans and I make it more than any other protein (according to my sons it is all I make!) I love Chicken Milanese, which I occasionally make using fluke or pork tenderloin, but given my fond memories of living in Germany, give me schnitzel any day and I am very happy!
Ingredients
4 boneless, skinless chicken breasts (8 oz. each)
Salt and pepper
About 1 cup flour (I used almond flour to make it gluten free)
3 eggs
About 3 tbsp. milk
1 tbsp. Dijon mustard
2 cups dried breadcrumbs (I used gluten free panko)
Canola or other frying oil
2 tbsp. butter
1 Gala apple, thinly sliced
1 bulb fennel—quartered, cored and thinly sliced
1 large onion, halved and thinly sliced
2 tbsps. white wine
1/2 handful of fresh dill
Lemon wedges
1. Preheat the oven to 200° F.
2. Working with 1 breast at a time, butterfly the chicken and open the breast like a book and pound between sheets of plastic (I use a mallet, but I have used my rolling pin!) to about 1/8 inch thick. Season with salt and pepper.
3. Set up bowls to use for breading: Place the flour in a shallow dish; season. In another shallow dish, beat the eggs, milk and mustard, and season. Place the breadcrumbs in a third shallow dish, season with salt and pepper.
4. In a large skillet, heat 1/8-inch oil over medium to medium-high heat. Working in batches, coat the chicken in the flour, then the egg, then the breadcrumbs, pressing to adhere. Fry until deep golden and cooked through, about 3 minutes per side. Transfer the schnitzel to a foil lined baking sheet after blotting on paper towels; keep warm in the oven.
5. Meanwhile, for the apple, fennel, and onion topping, heat another large skillet over medium to medium-high. Add the butter. When it melts, add the apples, sliced fennel, and onion; season with salt and cook, stirring often, until crisp-tender, about 5 minutes. Stir in the white wine and toss in the dill.
6. Serve the schnitzel with the fennel mixture on top and lemon wedges.
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