Chicken Schnitzel

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Chicken Schnitzel with Dhal Palak

At first glance chicken schnitzel looks German or Austrian, but it actually first caught on in Israel. Schnitzel arrived from Europe with Ashkenazi Jews, but initially veal wasn’t reliably available so chicken or turkey was often used. Today chicken’s become the most common meat for Israeli schnitzel. Keeping it multicultural, I love chicken schnitzel with spinach dhal (see video below). This simple combination is one of my favourite standbys when I need a quick delicious dinner. Of course you could serve your schnitzel with potato salad or crispy smashed potato and a salad if you prefer. Regardless of the accompaniment, I find a glass of pale orange Lou Skinny – a collab between ChaLou winemaker Nadja Wallington and her friend sommelier Louella Matthews – works a treat with these chicken schnitzels.

Serves 6

Ingredients
  • 6 x skinless chicken thigh fillets
  • 1 cup plain flour
  • Salt flakes, to taste
  • ¼ cup ghee
  • 2 eggs, lightly beaten
  • Spinach Dhal, for serving (see video below)
  • Steamed basmati rice, for serving
Method
  1. Cut thigh fillets in half and use a kitchen mallet to flatten them out slightly.
  2. Put flour and a good pinch of salt in a plastic bag and shake to combine well.
  3. Melt ghee in a frying pan over medium heat.
  4. Dip chicken pieces in egg, then shake in the bag, one at a time, to coat in flour, shaking off any excess.
  5. Add chicken to the pan and fry for about 3 minutes each side, until golden brown and cooked through. Drain on paper towel.
  6. Serve the chicken schnitzels with spinach dhal and rice.
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FAQ

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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