Paprika Chicken Schnitzel

Thank God it's Friday! Start that weekend off right with a this hearty disk. Today I'm going back to my Hungarian roots and making a schnitzel---a bold taste that is very simple to make. And to stick with the Hungarian theme I tossed the chicken in a paprika/breadcrumb mix to give it a subtle "Chicken Paprikash" taste.

My first encounter with schnitzels was when I was visiting the Hungarian district in Manhattan. My Grandpop grew up in the upper east side before it was the "Upper East Side" we know today. The Yorkville neighborhood is still home to a few Hungarian delis, butcher shops and bakeries.
We visited Andre's Café & Bakery ( http://www.andrescafenewyork.com/index.html ) and my sister had the wiener schnitzel. As much as I would love to make that dish, I can afford veal on my college budget. At any rate you can easily swap out the veal for chicken, beef, or pork. I'd even be willing to try and make a tuna schnitzel or tofu schnitzel sometime! Schnitzel is typically eaten with potatoes and a wedge of lemon. Unfortunately I used all my lemons on the Citrus Biscotti but I am going to do a basic potato side.

This schnitzel pairs well with a good beer which is perfect if you're staying in for happy hour tonight. Anyway hope you enjoy!

Ingredients: Makes 2 Schnitzel

Boneless Skinless Chicken--- 1 LB
All Purpose Flour--- 1 CUP
Eggs--- 2 (Large)
Horseradish--- 1/2 TSP
Bread Crumbs--- 1 CUP
Paprika--- 2 TBSP
Brown Sugar (Light or Dark)--- 2 TSP
Onion powder--- 1 TSP
Salt & Pepper--- To taste
Potatoes--- 1 LB
Sriracha sauce (optional)
Lemon--- 1
Butter--- For frying

STEP BY STEP:

For the Potatoes:

• 1. In a medium sized pot, bring 1 quart of salted water to a boil

• 2. Dice potatoes into medium sized cubes

• 3. Drop potatoes into boiling water and reduce to a simmer. Remove once fork tender 15-20 minutes.

For the Schnitzel:

•  1. Place chicken in a gallon freezer bag and be sure to remove any extra air before closing.

• 2. With a meat tenderizer (I used a rolling pin) pound chicken until it becomes evenly flat. Should be about 1/4" thick

• 3. Remove chicken and dry breast off with paper towel. Drying the chicken helps with the browning process.

• 4. In one bowl, combine bread crumbs, paprika, brown sugar, onion powder, salt and pepper until evenly mixed.

• 5.  In a separate bowl, whisk eggs until smooth and add horseradish. Stir until smooth.

 

(The Russian Horseradish I use)

• 6. Dredge the chicken breasts by (1) covering in flour, (2) Coating in egg/horseradish mixture then (3) tossing breast in bread crumbs 

 

(1. Flour)

 

 

 

(2. Egg)

 

 



(3. Bread Crumbs)

 

• 7. Using an 11" pan, turn burner to medium-high heat and melt butter once hot

• 8. Place chicken in pan and fry on each side for about 3 minutes. (When turning the schnitzel be sure to butter the pan again so the bread coating doesn't burn)

 

 

• 9. Remove schnitzel and put the boiled potatoes in the pan (may have to butter one more time). Sauté until light brown and coat in sriracha if you'd like.

• Serve Schnitzel with the side of potatoes and a wedge of lemon, pour a beer ( or vodka) and enjoy your weekend!!