Chicken Schnitzel with Jalapeno Cilantro Cream Sauce

Shalom! Now that Passover shenanigans are over and done (buh bye matzah!), I decided to make something pretty much the antithesis of Passover friendly. And what could be more chametz than smothering chicken in bread crumbs and frying it? Nothing, I say! Weiner schnitzel (hehe and I thought tart was a funny word!) is a traditional Austrian dish where they take a pounded cutlet, bread it and fry it. Typically weiner schnitzel (hehe) is made with veal or sometimes pork (gasp!) but when Austrian Jews brought this tasty dish to Israel, they switched it up with chicken! Here is all Jew need to make some schnitzel of your very own:

I used Panko bread crumbs because I love the light crispy texture. Jew do what you like! I also made a jalapeno and cilantro cream sauce as an ode to the weiner schnitzel of Texas- my beloved chicken fried steak! Always served with a cream gravy. If you are kosher just serve yours with a squeeze of lemon. Ta da!

First up, pound your chicken thin- less than 1/2 an inch think. I don’t have a meat mallet so I just draped saran wrap over my chicken and pounded it with a rolling pin. Easy enough!

Now get your mixtures ready. Add salt and pepper to the flour bowl, cilantro and garlic to the egg bowl and just panko in the third bowl!

Now just pass your cutlet through each plate- flour first for the egg to stick to, then the egg mixture, and then press on the Panko!

Now heat up your oil and it’s fry time! Fry one side until golden brown, and then flip and cook the other side! Mine took about 2 minutes per side. It’s quick!

Oh yeah. How good does that look? Put your schnitzel on a rack over a paper towel so it doesn’t get soggy from its own oil. Then keep warm in a 200 degree oven while you repeat with your other cutlet. Or cook both at the same time you crafty cooker, you!

Now time to make your sauce! Mince up some jalapenos and saute those with salt in some canola oil until soft, or about 5 minutes.

Then add your flour to make a roux and cook for another 1-2 minutes. Lastly add your milk and cook until you have a sauce! Add cilantro and more milk if necessary and season with salt to taste.

That’s it! I like to serve my gravy on the side instead of on top so the chicken doesn’t get soggy. Also, I can lick the remaining sauce in the ramekin that way. Win!

Come to mama!

 

Chicken Schnitzel with Jalapeno Cilantro Cream Sauce
 
Prep time
Cook time
Total time
 
Like Chicken Fried Steak for Jews!
Author:
Recipe type: Main
Serves: 2
Ingredients
  • 2 six-ounce boneless, skinless chicken breasts
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs
  • ¼ cup cilantro, minced
  • 1 garlic clove, minced
  • 1½ cups Panko break crumbs
  • Canola oil
  • 2 jalapenos- deveined and minced (leave the veins in if you want it extra spicy!)
  • 2 tablespoons canola oil
  • 1 teaspoon salt and more to taste
  • 2 tablespoons all-purpose flour
  • 1½ cups milk or cream
  • ½ cup cilantro, minced
Instructions
  1. First, drape your chicken with saran wrap and pound thin- less than ½ an inch think- either with a meat mallet or a rolling pin.
  2. Now get your mixtures ready. Add 1 teaspoon salt and ½ teaspoon pepper to the flour bowl.
  3. Then add ¼ cup cilantro and minced garlic clove to the egg bowl and just panko in the third bowl!
  4. Now just pass your cutlet through each plate- flour first for the egg to stick to, then the egg mixture, and then press on the Panko! Make sure the Panko gets on all parts of the chicken.
  5. Now heat up ½ inch canola oil in a frying pan and it’s fry time! Fry one side of the chicken until golden brown, and then flip and cook the other side. Mine took about 2 minutes per side. It’s quick!
  6. Put your schnitzel on a rack over a paper towel on a plate so it doesn’t get soggy from its own oil. Then keep warm in a 200 degree F oven while you repeat with your other cutlet. Or cook both at the same time you crafty cooker, you!
  7. Now time to make your sauce! Mince up two jalapenos and saute those in 1 teaspoon salt in two tablespoons canola oil until soft, or about 5 minutes.
  8. Then add two tablespoons flour to make a roux and cook for another 1-2 minutes.
  9. Lastly add your milk and cook until you have a sauce! Add ½ cup cilantro and more milk if necessary and season with salt to taste.
  10. I like to serve my gravy on the side instead of on top so the chicken doesn’t get soggy.

Another sauce idea:

Pineapple Jalapeno Chutney

  • 1 clove garlic, minced
  • 1 jalapeno, minced
  • 1 teaspoon salt
  • 1 tablespoon canola oil
  • 2 tablespoons dry white wine
  • 1 cup crushed pineapple
  • 1 tablespoon white wine vinegar
  • 1 tablespoon brown sugar
  • Salt to taste
  1. Heat canola oil over medium low heat and saute garlic and jalapeno until they start to cook, about 2 minutes.
  2. Deglaze with the white wine- let cook until the wine cooks down and there is very little liquid left.
  3. Then add in pineapple, white wine vinegar and brown sugar and simmer until the sauce thickens.
  4. Serve at room temperature.

Other kosher sauce ideas- lemon juice, ketchup, mix half honey with half mustard for a honey mustard!

 

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Comments

  1. Please send this to Connecticut-we are starving here!

    Your lovin’ bubbie

  2. Looks and sounds delicious, the posted pictures are very helpful, will see if I manage to make it look as good as show above…

  3. milk??? with chicken? the recipe looked amazing till i read “add milk”

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