The summer between my 9th and 10th grade years, my family was able to take a trip to Europe. We flew into Germany, drove down to Austria, through Switzerland and then to the south of France. While having German ancestry on both sides of my family, I had not really been exposed to much in the way of German food. In fact, I don’t really recall having my first bratwurst until college.
Shortly before we went, though, my father made wiener schnitzel. It was like the best part of veal parmigiana (which I had eaten). So when we went to our first restaurant in Germany, my brother and I both ordered the schnitzel. Not a problem. Next restaurant, we both ordered the schnitel. Curious, but still wasn’t and issue. By the third restaurant, my parents wanted us to branch out our ordering and forbid schnitzel. I think I ordered a wurst platter. While good, it still wasn’t schnitzel.
Chicken schnitzel is known as Hähnchenschnitzel in Germany.
If you can buy thin sliced chicken breasts, even better.
Stone ground mustard is so good. Some don’t like the seeds, but I do.
The schnitzel making station. I like these tubs. They used to hold lunch meat that I bought at a warehouse club. They are my go to containers for ingredients that I chop and are waiting to make it into a dish or other things. They are the perfect size for this.
Then bread crumbs and into the frying pan.
Chicken Schnitzel with Mustard Sauce
Prep Time: 15 | Cook Time: 6 min | Servings: 4 servings | Difficulty: Intermediate
- 1/2 cup plain low-fat Greek yogurt
- 1/4 cup whole-grain mustard
- 5 slices white bread, torn
- 3/4 teaspoon dried marjoram
- Kosher salt and freshly ground pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- Pinch of freshly grated nutmeg
- 2 large eggs
- 4 chicken cutlets, about 1/8 inch thick (about 1 1/2 pounds total)
- Vegetable oil, for frying
- Applesauce, for serving (optional)
Whisk the yogurt and mustard in a bowl until smooth; set aside.
Pulse the bread in a food processor until finely ground. Transfer to a shallow dish and add the marjoram, and salt and pepper to taste. In another shallow dish, season the flour with the paprika and nutmeg. Beat the eggs in a third dish. Season the chicken with salt and pepper.
Dredge each cutlet in the flour, shaking off the excess. Dip in the eggs and then in the breadcrumbs, pressing to coat both sides. Place on parchment paper until ready to fry.
Heat 1/8 inch of vegetable oil in a large skillet over medium-high heat until hot. Add 2 cutlets, gently swirling the skillet so the oil washes over them, and cook until golden brown, about 3 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Repeat with the remaining chicken, adjusting the heat as needed. Serve the schnitzel with the mustard sauce and applesauce, if desired.