A little love letter
Dear chicken schnitzel,
As a German, I take schnitzel seriously. You make that very easy. Thin chicken, a golden crust that crackles when the knife goes in, fried in clarified butter until the whole kitchen smells like a slow Sunday.
Then the onions. A patient pile of them, cooked down until they turn sweet and jammy and deep brown. And over all of it, hollandaise, because restraint was never really your thing.
You are what I want on the first grey evening of autumn, when the windows fog up and dinner should be heavy in the best possible way. A squeeze of lemon, a little parsley, and suddenly nobody is in a hurry to leave the table.
Let’s make this piece of happinessxo, Kimberly
saved you a seat
Up close
Chicken Schnitzel
Golden chicken schnitzel with sweet caramelized onions and a homemade sauce hollandaise. Classic German comfort food, crispy outside, rich and buttery on top. On the table in under an hour.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
prep
Peel the onions and cut into thin stripes. Prepare three shallow plates of the same size. Pour flour into the first plate, break 2 eggs into the second plate and whisk with a fork. Season the egg with salt and pepper. Pour breadcrumbs into the third plate.caramelize the onions
Melt 1 tsp of clarified butter in a large frying pan. Add the onions and sprinkle with ½ tsp of salt. Now caramelize slowly over a medium heat until they are almost dark brown. This can take a good 30-40 minutes.pound the chicken
Meanwhile, bread the chicken breast. To do this, cut the meat in a butterfly cut. Place the chicken breast fillets between two layers of cling film and pound with a little force and a meat mallet to a thickness of about 5-8 mm.bread the chicken
Now dredge each piece of meat in the flour first and press down well on all sides. Next, pull through the egg so that the piece of meat is well coated on all sides and finally pull through the breadcrumbs and press down well.fry the schnitzel
Heat 1 tbsp clarified butter in a large frying pan over a medium heat and allow to melt. Now fry the breaded chicken breast fillets in the fat until golden brown. Fry for about 4 minutes on each side, depending on how thick the meat is.warm the hollandaise
While the meat is cooking, slowly heat the hollandaise sauce in a small pan over a low heat.serve
Arrange the meat on plates, pour over the hollandaise sauce and top with the caramelized onions and freshly chopped parsley.Pairings
How thin should the chicken be?
How do I keep the breading crispy?
Can I caramelize the onions ahead?
Which hollandaise do I use?
More pieces of happiness
Tell me how it went
A little love letter
Dear chicken schnitzel,
As a German, I take schnitzel seriously. You make that very easy. Thin chicken, a golden crust that crackles when the knife goes in, fried in clarified butter until the whole kitchen smells like a slow Sunday.
Then the onions. A patient pile of them, cooked down until they turn sweet and jammy and deep brown. And over all of it, hollandaise, because restraint was never really your thing.
You are what I want on the first grey evening of autumn, when the windows fog up and dinner should be heavy in the best possible way. A squeeze of lemon, a little parsley, and suddenly nobody is in a hurry to leave the table.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Chicken Schnitzel
Golden chicken schnitzel with sweet caramelized onions and a homemade sauce hollandaise. Classic German comfort food, crispy outside, rich and buttery on top. On the table in under an hour.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
