Chicken Schnitzel vs. Chicken Cutlet
Of all the varieties of food I prepare, this is Hubster’s favorite chicken dish. He hasn’t quite understood how sometimes I call this cutlet, and sometimes I call it schnitzel. Maybe because the translation tells us they’re the exact same thing.
There are a few subtle differences in how I prepare and serve these dishes. My schnitzel gets dipped in flour, egg wash, and breadcrumbs, while the cutlet gets milk, flour, egg, then breadcrumbs. Panko bread crumbs for the schnitzel, regular bread crumbs for the cutlet. The seasoning I add to the crumbs and flour are both differnt. I usually serve schnitzel with beer-braised vegetables & spätzle, and chicken cutlet with spaghetti & a green veggie. Portion-wise, schnitzel is usually larger and the cutlet smaller. Either may be finished with a pan sauce.
Hänchen Schnitzel, AKA: Chicken Cutlet
4 boneless skinless chicken breasts, 2 eggs, 2 Tbsp. milk, 2 c. panko bread crumbs, 1 Tbsp. paprika, 1 tsp. lemon peel, 1 Tbsp. dill weed, 2 c. flour, olive oil, fresh-ground sea salt, fresh cracked black pepper
Split chicken and pound until thin and rub with salt & pepper. In a bowl beat together eggs and milk. Mix paprika in with flour. Mix lemon peel and dill with the bread crumbs. Heat olive oil over medium heat. Coat chicken with flour, shake off excess. Dip chicken in egg wash and then into bread crumbs. Add chicken to hot oil, until browned and throughly cooked, flipping only once.
To getting in touch with my German side, I serve this with a hefeweiss pan-gravy, spargel, and spaetzel or kartoffelpuffer. I am lucky enough to live in a town that has an Oktoberfest, so I have a one track mind this weekend!
What is on your dinner plate?