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Tuesday, October 23, 2012

Chicken Schnitzel ala ~DKBB~

Crispy Chicken Schnitzel with Garlic Onion Gravy ala ~DKBB~
(original recipe from Guy Fieri on


4 chicken breasts (can be cut into smaller pieces if desired)
1 to 2 cups flour (for dredging)
2 cups buttermilk
2 cups Panko bread crumbs (you can use “regular” bread crumbs if you prefer)
½ cup grated Parmesan cheese (optional, but I do use it)
¼ cup olive oil (for frying)
Kosher (or regular) salt and freshly ground (or regular) pepper
  • Preheat oven to 325 degrees (this is just to provide a warm place to keep the finished meat while you make the gravy).
  • Pound the chicken breasts to about ¼ inch thick, doing one at a time and placing them between layers of plastic wrap (try not to tear the chicken).
  • Set up a breading station of flour, buttermilk, and bread crumbs, adding salt and pepper to each and the Parmesan cheese to the bread crumbs.
  • Dredge each flattened chicken breast in flour, then buttermilk, then bread crumbs. Place them in a single layer on a large platter and refrigerate them for 15 minutes.
  • Using either an electric skillet or large frying pans (on medium-high heat), add 2 tablespoons of olive oil to the pan(s) and cook each piece for chicken for 3 to 4 minutes per side. They will be golden brown and crispy when they are done. Transfer to an ovenproof pan or dish and keep them warm in the oven while you make the gravy.

Olive oil (for sautéing garlic and onion)
6 cloves garlic, minced (or 3 teaspoons minced garlic from a jar)
1 large onion, finely diced
1 to 2 teaspoon thyme leaves (fresh is preferred, but not necessary)
Kosher (or regular) salt and freshly ground (or regular) pepper
1 cup dry white (cooking) wine
2 cups chicken broth
6 to 8 tablespoons butter, cold, cut into small cubes
Wondra flour (or regular flour) as needed
  • Using pan you fried the chicken in, add olive oil if needed and sauté garlic, onion, and thyme; season with salt and pepper. Sauté until onions are lightly caramelized and tender (7 to 8 minutes).
  • Add the white wine and reduce for 1 minute before adding the chicken broth; simmer for 5 minutes then add the butter cubes.
  • Melt the butter and add Wondra/flour as needed to thicken up the gravy just a bit.
 Serve over chicken schnitzel and mashed potatoes.

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