Chicken Schnitzel with Apple Sauce

Name: Chicken Schnitzel with Apple Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: German
Ingredients: 2 lbs boneless, skinless chicken breasts, pounded thin; 1/2 cup all-purpose flour; 2 eggs; 2/3 cup panko breadcrumbs; 1/2 tsp salt; 1/4 tsp black pepper; 4 tbsp vegetable oil; 2 lbs Granny Smith apples, peeled and sliced; 1 tbsp unsalted butter; 1/4 cup water; 1 tbsp sugar; 1/4 tsp ground cinnamon; 2 tsp lemon juice

Tender chicken breast pounded thin, breaded and fried until golden. Served with warm, spiced apple sauce for a sweet-savory pairing.

40 minEasyServes 4380 cal/serving

GermanDinnerStovetopStandard

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Ingredients

2 lbs boneless, skinless chicken breasts, pounded thin
1/2 cup all-purpose flour
2 eggs
2/3 cup panko breadcrumbs
1/2 tsp salt
1/4 tsp black pepper
4 tbsp vegetable oil
2 lbs Granny Smith apples, peeled and sliced
1 tbsp unsalted butter
1/4 cup water
1 tbsp sugar
1/4 tsp ground cinnamon
2 tsp lemon juice

Instructions

1

For the apple sauce: melt 1 tbsp unsalted butter in a saucepan over medium heat.
2

Add 2 lbs peeled and sliced Granny Smith apples and 1/4 cup water, cover and cook for 10-12 minutes until apples are very soft.
3

Mash the apples with a fork, then stir in 1 tbsp sugar, 1/4 tsp ground cinnamon, and 2 tsp lemon juice. Keep warm on low heat.
4

Meanwhile, place 2 lbs pounded thin boneless, skinless chicken breasts between plastic wrap and pound with a meat mallet until about 1/4 inch thick.
5

Set up three shallow bowls: one with 1/2 cup all-purpose flour, one with beaten 2 eggs, and one with 2/3 cup panko breadcrumbs mixed with 1/2 tsp salt and 1/4 tsp black pepper.
6

Pat the chicken dry. Coat each breast in flour, shaking off excess.
7

Dip floured chicken into egg, then coat thoroughly with breadcrumb mixture.
8

Heat 4 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
9

Fry chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F).
10

Transfer to a paper towel-lined plate. Serve hot with warm apple sauce.

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Questions

How much time should I plan for Chicken Schnitzel with Apple Sauce?

As written, 40 minutes: 20 of prep and 20 of cooking. The longest single stretch is step 2 (12 minutes): "Add 2 lbs peeled and sliced Granny Smith apples and 1/4 cup water, cover and cook for 10-12 minutes until apples are very soft."

What internal temperature should Chicken Schnitzel with Apple Sauce reach?

For Chicken Schnitzel with Apple Sauce, the target internal temperature is 165 F (about 75 C), given in step 9. A probe thermometer removes the guesswork.

Why pat it dry first in Chicken Schnitzel with Apple Sauce?

Step 6 reads: "Pat the chicken dry." Surface water has to boil off before anything can brown. Drying at step 6 means the food sears in the first minute instead of steaming.

What can I use instead of panko in Chicken Schnitzel with Apple Sauce?

The entry for Chicken Schnitzel with Apple Sauce calls for 2/3 cup panko breadcrumbs. In its place: Coarse dry breadcrumbs, crushed cornflakes or crushed crackers all work. Fine breadcrumbs coat more densely, so use a little less.

Can I use chicken thighs instead of chicken breasts in Chicken Schnitzel with Apple Sauce?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Schnitzel with Apple Sauce uses 2 lbs boneless, skinless chicken breasts, pounded thin.

Can I make Chicken Schnitzel with Apple Sauce gluten-free?

Yes. The gluten in Chicken Schnitzel with Apple Sauce is 1/2 cup all-purpose flour, 2/3 cup panko breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

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