Monday, October 20, 2014

Lemon Chicken Schnitzle

This Recipe was inspired by the meal I had at Amsterdam Brewhouse in Toronto.

I went home that night, thoroughly impressed with my meal, and decided I needed to at least try to replicate.

Breaded Schnitzel is one of the easiest things to make, but people sometimes shy away from it because it can be hard to know when the meat is fully cooked. If you're hoping to avoid this, it's best to use thin cuts of meat, but if you're ambitious, a whole chicken breast is MUCH better. Just use fresh (or completely thawed) pieces.

I kinda "wung" this one, but I have to say I was really happy with the result!

Lemon Chicken Schnitzle (With Stewed Spinach and Egg Noodles) - Serves 4


  • 4 Fresh/Thawed Chicken Breasts
  • 1/4 cup white wine
  • 1/4 cup olive oil (+2 tbsp)
  • 1/4 cup lemon juice
  • flour (as needed)
  • 2 eggs, beaten
  • bread crumbs (as needed)
  • 2 lemons (juiced)
  • 3 cloves garlic
  • 1/4 cup butter
  • 1/2 cup light cream
  • Egg noodles (enough for 4 servings)
  • 1 cup frozen spinach

1) Take your chicken breasts and cut off any excess fat, etc.

2) Mix together white wine, 1/4 cup olive oil and lemon juice in bowl. In second bowl (or plate) put 1/2 cup of flour (add more as needed). Take each piece of chicken and submerge in white wine mixture, then coat in flour, set aside.

3) Grab two new bowls (or one bowl and one plate). In the first bowl, beat your two eggs, in the second add 1/2 cup of breadcrumbs (add more as needed). Take each flour coated chicken breast and dip first in egg mixture, then coat completely in breadcrumbs. Set aside.

4) On the stove, heat your frying pan over medium-high burner. Add 1 tbsp of olive oil to pan and spread around with your spatula. Place chicken on pan and cook on each side approx 2 minutes.

5) Reduce heat to medium. Sprinkle a bit of lemon juice on the up-facing side of your chicken, then flip down. Let cook approx 3 minutes then repeat. Continue this process until chicken is cooked through (takes at least 10 minutes, check with knife periodically by cutting into thickest part of the meat)

6) While your chicken is cooking, prepare your noodle side dish. Boil a pot of water and cook egg noodles. Meanwhile, take your minced garlic and 1/4 cup of butter and cook on stove over high heat until butter is slightly browned. Pour Cream into pan and stir well. Let come to a boil then reduce heat to medium-high. Continue to cook until reduced by 1/3. If the sauce isn't thickening, add a mixture of 1tbsp cornstarch stirred in 3tbsp cold water, to thicken. When ready, pour over egg noodles and mix. 

The egg noodles aren't really supposed to be "saucy" just a little garlic, butter and cream to give them something extra!

7) Final step. Take your spinach (I used frozen, but fresh works too) and pan fry in some of your lemon juice over medium-high heat until cooked. Serve over top of your Schnitzel with egg noodles on the side!