Ever wondered what to serve with chicken schnitzel? These simple chicken schnitzels with spinach dhal are one of my favourite standbys when I need a quick delicious dinner. Buy free-range chicken pieces from Eugowra Game Birds, poultry supplier to top restaurants who also home delivers. I use the thighs from the chicken Maryland for this recipe and the drumsticks for Salami-stuffed Chicken Drumsticks. Add some Indian chutney, pickle and thick natural yoghurt if you like, to round out the meal. Spices can be a challenge for some wines, but I find Stefano Lubiana’s pale pink, textured pinot gris works a treat.
- 6 x skinless chicken thigh fillets
- 1 cup plain flour
- Salt flakes, to taste
- ¼ cup ghee
- 2 eggs, lightly beaten
- Dhal Palak, for serving
- Steamed basmati rice, for serving
- Cut thigh fillets in half and use a kitchen mallet to flatten them out slightly.
- Put flour and a good pinch of salt in a plastic bag and shake to combine well.
- Melt ghee in a frying pan over medium heat.
- Dip chicken pieces in egg, then shake in the bag, one at a time, to coat in flour, shaking off any excess.
- Add chicken to the pan and fry for about 3 minutes each side, until golden brown and cooked through. Drain on paper towel.
- Serve the chicken schnitzels with spinach dhal and rice.
What are some good sides for chicken schnitzel?
Pan-fried chicken is such a versatile dish that it goes with almost anything. Spinach dhal adds an Indian spin, go Mexican with pico de gallo and guacamole, head back to schnitzel’s Germanic roots with potato salad or stop by Italy with a simple raw artichoke salad.
What’s a good wine match for chicken schnitzel?
Pan-fried food needs wine with a bit of acid to balance out the richness. Try a pinot gris with a pale pink blush, such as Stefano Lubiana’s textured pinot gris from Tasmania.
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