Crispy Everything Bagel Chicken Schnitzel with a Big Green Salad

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I have been dreaming up this recipe ever since I first made Ottolenghi’s seeded chicken schnitzel from his cookbook “Simple”. In his recipe, you have to add several different types of seeds and spices to the panko mixture, so I thought – hmm, wouldn’t this be easy with everything bagel seasoning!?

And indeed, it is! Schnitzel is a bit of an undertaking due to all the dirty bowls from the breading process, but it moves incredibly quickly and is worth every single bit of effort. You won’t believe how flavorful and tender the chicken is. This recipe blew up when I posted it on Instagram, you’ve gotta give it a go!

Watch the how-to video below!

Crispy Everything Bagel Chicken Schnitzel with a Big Green Salad

Servings 2 people (you can easily double or triple the recipe!)

Ingredients

  • 1 pound skinless chicken breasts halves, cut in half vertically it’s one large breast, or left alone if it’s if it’s 2 small breasts
  • 1/3 cup all-purpose flour
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1 large egg, whisked
  • 1 cup panko bread crumbs
  • 1/4 cup everything bagel seasoning (aka an entire bottle from Trader Joe’s!)
  • 1/4 cup vegetable oil

Maple Apple Cider Vinaigrette: (Makes a little over 1/2 cup of dressing)

  • 1/4 cup Apple cider vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • pinch of s+p

Big Green Salad: Here’s a loose guideline for the salad we made! The first time I tested this recipe I used green leaf lettuce, raw broccoli, celery, plums, and feta. For these photos, I used spinach, carrots, strawberries, feta, and mint!

  • 3 cups of greens
  • 1 1/2 cups of crunchy vegetables
  • 1 thinly sliced plum or apple or orange
  • 2 ounces crumbled feta or shaved parmesan
  • 2 tbsp chopped soft herbs 

Quarantine Qitchen substitutions:

  • – greens —> spinach, green leaf, romaine, kale… they all work!
  • – vegetables —> raw carrots, broccoli, bell pepper, fennel… anything goes!
  • – chicken breasts –> boneless chicken thighs or pork chops 
  • – AP flour –> whatever flour you have! bread flour, chickpea flour, whole wheat! no flour? grind up some nuts (any nuts!) until they’re a powder
  • – panko –> just use the flour you’re using in the flour dredge, OR use ALL EBTB seasoning
  • – EBTB seasoning —> ANY nuts and seeds work here. just chop whatever you have up until its about the size of a sesame seed – almonds, macadamia nuts, sunflower seeds, anything goes! make 1/4 cup of it, then stir in 1/4 tsp garlic powder and 1/4 tsp kosher salt. NO NUTS OR SEEDS? just use 1/4 cup more panko!
  • -soft herbs—> parsley, cilantro, mint, oregano all work! or just omit!

Instructions

  • Place the flour in a shallow bowl and season with salt and pepper. Place the egg in a separate shallow bowl, and the panko and EBTB seasoning in a separate shallow third bowl.
  • Dredge the chicken through the flour, egg, then panko mixture. If you run out of panko, just add more, even if you don’t have more EBTB seasoning to add. You want the chicken to be fully coated and not appear yellow from the egg when you’re finished.
  • Heat the oil in a large frying pan over medium heat. when you add a piece of panko and it sizzles, you’re ready to cook. Cook one piece of chicken at a time for 4 to 5 minutes per side, or until golden brown. Transfer to a paper towel lined plate and sprinkle with salt. Don’t skip the paper towel step! If you put it straight onto a plate or cutting board, it will steam in its own oil and get soggy.
  • Whisk (or shake in a jar) the dressing and assemble your salad by tossing the greens, veggies, and fruit with as much dressing as you prefer.
  • Divide the salad between two plates and top with crispy chicken and feta. Enjoy!
Author: Caroline Chambers

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