Chicken Schnitzel with Frisée-Apple Salad

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This homemade chicken schnitzel is a delicious high-protein dish that elevates the humble chicken thigh into a crisp, golden feast. By using fresh breadcrumbs made from crustless wheat bread, the coating achieves a superior crunch that perfectly complements the juicy, tender meat inside. The addition of fresh flat-leaf parsley to the egg wash provides a subtle, herbal lift that cuts through the richness of the butter-fried coating.

Ideal for a comforting midweek meal or a relaxed weekend dinner, this recipe is best served alongside a bright frisée and apple salad. The bitterness of the leaves and the sweetness of the fruit offer a refreshing contrast to the savoury chicken. For a complete experience, pair this dish with a medium-bodied red wine, such as a Côtes du Rhône, to balance the flavours beautifully.

Ingredients for Chicken Schnitzel with Frisée-Apple Salad

6 large skinless boneless chicken thighs (each about 140g )
קמח רגיל
3 ביצים גדולות
1 tablespoon minced fresh Italian parsley
4 cups (about) fresh breadcrumbs made from crustless country wheat bread (preferably organic)
2 1/2 tablespoons unsalted butter, divided
40ml canola oil, divided
Frisée-Apple Salad

How to make Chicken Schnitzel with Frisée-Apple Salad

Place large piece of plastic wrap on work surface. Unfold 1 chicken thigh near 1 end of plastic. Fold other end of plastic over chicken to cover completely. Using mallet, pound chicken to 1/4- to 1/3-inch thickness. Set cutlet aside in plastic sheet. Repeat with remaining chicken thighs and 5 more sheets of plastic wrap. DO AHEAD: Cutlets can be made up to 1 day ahead. Refrigerate wrapped in plastic.

Place large scoop of flour in shallow dish (such as pie dish). Beat eggs and parsley in another shallow dish to blend. Place 220g breadcrumbs in third shallow dish. Unwrap 1 chicken cutlet and sprinkle all over with salt and pepper. Coat cutlet completely with flour, then egg mixture, then breadcrumbs. Transfer cutlet to rimmed baking sheet. Repeat with remaining chicken cutlets, adding more flour and breadcrumbs as needed.

Divide half of butter and half of oil between 2 large skillets; melt butter with oil over medium-high heat. Add 3 cutlets to each skillet. Cook until coating is golden brown and crisp on bottom, about 3 minutes. Using spatula, transfer chicken to sheet of foil. Divide remaining butter and remaining oil between skillets; swirl to melt butter. Return chicken, browned side up, to skillets. Sauté until bottoms are browned and chicken is cooked through, about 3 minutes longer. Transfer chicken to plates. Serve with Frisée-Apple Salad .

A medium-bodied Côtes du Rhône would be a good choice with the schnitzel. Try the Perrin & Fils 2007 "Réserve" Côtes du Rhône, a wine with blackberry, licorice, and herbal notes. At just $8 a bottle, it also happens to be an incredible bargain.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.