Crispy Chicken Schnitzel with Garlic-Onion Gravy

Name: Crispy Chicken Schnitzel with Garlic-Onion Gravy
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: German, European
Ingredients: 473 milliliters buttermilk; 680 grams chicken cutlets; 59 milliliters dry white wine; 473 milliliters all-purpose flour; 1 teaspoon fresh thyme leaves; 3 cloves garlic, minced; 4 servings Kosher salt and freshly ground black pepper; 118 milliliters low-sodium chicken broth; 59 milliliters olive oil, for pan-frying; 1 Tbsp olive oil; 1 medium onion, finely diced; 473 milliliters panko breadcrumbs; 118 milliliters grated Parmesan; 2 Tbsps unsalted butter, cold, cut into cubes

Crispy Chicken Schnitzel with Garlic-Onion Gravy might be just the European recipe you are searching for. This recipe covers 37% of your daily requirements of vitamins and minerals. One serving contains 896 calories, 56g of protein, and 37g of fat. This recipe serves 4. Only A mixture of olive oil, thyme leaves, wine, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.

Instructions

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

For the cutlets: Begin by pounding out the chicken cutlets. Working with 2 cutlets at a time, place between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer, gently pound out each piece of chicken to an even 1/4-inch thickness. Work gently from the center outwards so as to keep it even and not tear the chicken. Repeat with the remaining cutlets.

Ingredients you will need

Chicken Cutlet

Meat

Wrap

Equipment you will use

Meat Tenderizer

Plastic Wrap

Set up a breading station.

Place the flour in a shallow bowl, season with salt and pepper and mix well. In a second shallow bowl, add the buttermilk, season with salt and pepper and mix well. In a third shallow bowl, add the breadcrumbs, Parmesan, season with salt and pepper and mix well.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Buttermilk

Parmesan

All Purpose Flour

Equipment you will use

Bowl

Take each cutlet and dredge lightly in the flour. Shake off any excess, and then dip in the buttermilk. Finally, dredge in the breadcrumb mixture. Cover evenly on both sides, gently patting the crumbs into the chicken to help it stick.

Ingredients you will need

Breadcrumbs

Buttermilk

Whole Chicken

All Purpose Flour

Dip

Place the breaded cutlets in a single layer on a platter and place uncovered in the fridge for 15 minutes - this will help the coating stick to the cutlet and prevent tearing when it comes time to cook them.

To cook the cutlets, set 2 large nonstick saute pans, cast-iron pans if available, over medium-high heat.

Add 2 tablespoons of oil to each and cook 2 cutlets in each pan for 3 to 4 minutes per side. When done, they will be golden brown and crispy.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Transfer to an ovenproof pan and keep warm in the oven. Try not to keep the chicken in the oven longer than 15 minutes, otherwise it will dry out.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Frying Pan

Now make the gravy: Set a medium saute pan with high sides over medium-high heat and add the olive oil.

Ingredients you will need

Olive Oil

Gravy

Equipment you will use

Frying Pan

Add the garlic, onions and thyme. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Garlic

Onion

Thyme

Saute until the onions are lightly caramelized and tender, 7 to 8 minutes. Deglaze with the white wine and reduce for 1 minute before adding the chicken broth. Simmer for 5 to 6 minutes, and then add the cold butter cubes to the sauce.

Ingredients you will need

Chicken Broth