PARMESAN CHICKEN SCHNITZEL

We love schnitzel…chicken or veal. But simple breaded chicken cutlets can be a little drab…my apologies to any Viennese reading this! So, I have ramped it up a bit, but retaining the schnitzel vibe…at least I think I did.

I served ours next to some steamed little red and white buttered potatoes with parsley. Also, instead of smothering the nice, crispy chicken cutlets with gravy, I plate them with the gravy under so it stay crisp on top. The cornflakes works well with the panko crumbs.

Ingredients:

For the gravy:

• 1 1/2 tsp unsalted butter

• 1 1/2 tsp flour

• Kosher salt and black pepper to taste

• 1 cups chicken stock

• 1/4 cup cream

• 1/4 cup sour cream

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp fresh thyme leaves, chopped

• 1 tbsp fresh lemon juice

For the chicken cutlets:

• 2 boneless chicken breasts, butterflied then cut in half

• Kosher salt and black pepper

• Canola oil

• 1 cup flour

• Pinch of cayenne

• 2 eggs, beaten

• 1/2 cup cornflakes, smashed

• 1/2 cup panko crumbs

• 1/4 cup grated parmesan cheese

• Lemon wedges

• Chopped parsley

• Buttered parsley potatoes (recipe below)

Directions:

• Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring, for about 1 minute until all the flour and butter are incorporated. Whisk in the chicken stock and bring to a simmer. Lower the heat and simmer until thickened, about 3 minutes. Stir in the lemon juice, cream, sour cream and heat through. Season with salt and pepper. Cover and keep warm.

• Place the butterflied breast halves between two pieces of plastic wrap and pound to about 1/4 inch thick. Season with salt and pepper.

• In a small bowl, mix together the crushed cornflakes, panko crumbs, and parmesan cheese.

• Set up your breading station – Place the flour in a flat bowl or pie plate. Place the beaten eggs in another and the breading in another. Dust the cutlets thoroughly in the flour, shaking off the excess. Then dredge in the egg then the breading mix, pressing down on the cutlets so it get completely breaded. Place them on a parchment lined sheet pan or large plate.

• Heat about 1 inch of canola oil in a large skillet to 350 degrees. When the oil is hot, place the cutlets into the skillet without crowding and spoon over some of the oil to set the breading on the top sides. Cook until golden brown then turn over for another minute until the internal temperature reaches 164 degrees. Place the cutlets on a wire rack over a sheet pan, season with salt, then place in a warm oven until ready to serve.

• To serve, squeeze some lemon juice on the cutlets. Spoon some gravy on a plate and lay a cutlet on the gravy. Sprinkle on the parmesan cheese and chopped parsley. Serve with Buttered Parsley Potatoes.

For the Buttered Parsley Potatoes:

• Using about 1 pound of small red or white potatoes, peel a small strip around each potato, leaving most of the skin. Place the potatoes in a saucepan and cover with water. Add salt to the water and bring to a boil. Lower heat, cover, and simmer until the potatoes are fork tender, but not mushy, about 9-10 minutes depending on the size of the potatoes.

• Drain the potatoes well and return to the saucepan. Add 3 tbsp of unsalted butter, 1/4 tsp garlic powder, salt and pepper to taste, and 2 tbsp chopped parsley.