Cafe Noir Chicken Schnitzel Recipes

CHICKEN SCHNITZEL

Steps:

• Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
• In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese.
• Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
• For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
• Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
• Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
• Wipe the skillet clean with paper towels.
• Heat butter until melted and add wine.
• Heat 30 seconds and stir in broth and lemon juice.
• Season with salt and pepper.
• Simmer 2 minutes.
• Pour broth mixture over cutlets and serve.
• Garnish with parsley and lemon slices.

CRISPY CHICKEN SCHNITZEL WITH GARLIC-ONION GRAVY

Steps:

• Preheat the oven to 325 degrees F.
• 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.
• 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.
• 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. 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. 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.
• Now make the gravy: Set a medium saute pan with high sides over medium-high heat and add the olive oil. Add the garlic, onions and thyme. Season with salt and pepper. 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. Remove from the heat and swirl the pan to melt the butter evenly - this will thicken the sauce and give it a nice sheen. Serve the chicken schnitzel with the garlic-onion gravy.
• Wine paring: Riesling or sparkling wine.

CHICKEN SCHNITZEL

Steps:

• Pour 1 1/2 inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360 degrees F.
• Set up a dredging station: Place the flour, eggs, and breadcrumbs in each of 3 separate bowls. Season the breadcrumbs with the paprika, 1 teaspoon salt and a few turns of pepper.
• Place a piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with the remaining chicken.
• Coat the chicken first in the flour, then in the egg wash and finally in the breadcrumbs. Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a wire rack set over a baking sheet to drain; season both sides with salt and pepper. Hold in a warm oven if not serving immediately. Serve with lemon wedges.

AMAZINGLY TASTY AND CRISPY CHICKEN SCHNITZEL

Steps:

• Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.
• Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.
• Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.
• Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.

CAFE-NOIR CHICKEN SCHNITZEL

Steps:

• 1. Prepare egg batter: Whisk eggs with mustard 2. Mix breadcrumbs with salt and pepper 3. Dip both sides of flattened chicken breasts in plate of flour; tap to rid excess flour 4. Dip into egg batter 5. Drip into breadcrumb mix 6. Fry in vegetable oil until golden on both sides 7. Place on paper towel to soak excess oil