Categories: Meals
Ingredients
- 4 chicken breasts
- Salt and pepper
- About 1 cup flour
- 3 eggs
- 3 tbsp. milk
- 1 tbsp. Dijon
- 2 cups dried breadcrumbs
- 1/4 tsp ground nutmeg
- Vegetable oil, for frying
- 2 tbsp. butter
- 2 Honeycrisp apples, thinly sliced with a knife
- 1 bulb fennel--quartered, cored and thinly sliced, plus 1/2 handful of fennel fronds
- 1 large onion, halved and thinly sliced
- 1 shot apple schnapps
- 1/2 handful of fresh dill
- Lemon wedges
Directions
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Preheat oven to 200.
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Working with 1 breast at a time, butterfly the chicken by cutting horizontally with a sharp knife almost all the way through. Open like a book and pound between sheets of plastic to about 1/8-inch thick. Season with salt and pepper.
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Set up a breading station: Place the flour in a shallow dish; season. In another shallow dish, beat the eggs, milk and Dijon; season. Place the breadcrumbs in a third shallow dish; season with nutmeg and salt.
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In a large skillet, heat 1/8 inch oil over medium to medium-high. Working in two batches, coat the chicken in flour, then egg, then breadcrumbs, pressing to adhere. Fry until deep golden and cooked through, about 3 minutes per side. Transfer the schnitzel to a wire rack set inside a baking sheet; keep warm in the oven.
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Meanwhile, for the schn’apple, heat another large skillet over medium to medium-high. Add the butter. When it melts, add the apples, sliced fennel and onion; season with salt and cook, stirring often, until crisp-tender, about 5 minutes. Stir in the schnapps and toss in the fennel fronds and dill.
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Serve the schnitzel with the fennel mixture and lemon wedges.