When GGD and I watched the Golden Globes together a few weekends ago, we placed a friendly wager: whomever got the most correct guesses on the poll would be cooked a meal by the loser. GGD won (by a long shot), so it was my job to come up with a meal to cook for her. However, she can be pretty picky so I let her have
a lot some of say in the culinary selection. After wavering back and forth for a few days over what type of meal it would be – brunch or dinner, fancy or simple, weekend or weeknight – we finally agreed on a more healthy version of Max and Eli Sussman’s chicken schnitzel from This is a Cookbook. We changed some of the batter ingredients to whole wheat versions, and baked the chicken in the oven instead of frying it in oil. We also made a light and crunchy cole slaw to serve with the chicken. The dinner turned out to be quite a delicious success, and very easy to make.
Baked Chicken Schnitzel (serves 4)
- 2 chicken breasts, butterflied and split in half so you have 4 thin pieces (your butcher can do this for you)
- heaping 1/2 cup of whole wheat panko breadcrumbs
- 25 baked salt and vinegar potato chips
- 1/4 cup whole wheat flour
- 1 egg
- 1/2 cup of egg whites
- salt and pepper
Spicy Asian Slaw (serves 4)
- 1 cup red cabbage, thinly sliced
- 1 carrot, shredded
- 3 TB parsley, chopped
- 3 TB fresh mint, chopped
- 1 tsp ginger, minced
- 1/2 red chili pepper, finely chopped
- 2 TB pumpkin seeds
- 1 TB cider vinegar
- 1 TB sesame oil
- 2 tsp low sodium soy sauce
- juice of 1/2 lime
- juice of 1/2 lemon
Prepare the slaw first, so you give it time for the flavors to meld while you’re baking the chicken. You can use a shredding disc in a food processor to shred the cabbage and carrot, and a slicing disc to chop the parsley, mint, ginger and chili pepper. Or just use a knife and cutting board if you have the time! Combine all the vegetables, herbs and seeds in a large bowl. In a separate small bowl, combine the vinegar, oil, soy sauce and citrus. Mix well and pour over the slaw, tossing to combine evenly. Set aside and serve at room temperature when the chicken is ready.
Spread the flour on another plate, and whisk the egg and egg whites in another shallow dish with salt and pepper. Arrange the plates in an assembly line: flour, eggs, breadcrumbs/chips, then a lightly oiled baking pan. Take a chicken breast filet and evenly coat with the flour, then dip it into the egg mixture and coat on both sides, then the chips and panko. You might want to do a double coat on the batter so that you have a nice crunchy exterior. Place the breaded chicken breast on the baking pan and repeat steps with other chicken filets.
Bake in the oven for 2o minutes, then turn broiler on high. Flip the chicken filets and broil for three minutes, then flip again and broil on the other side for three minutes. Transfer to plates and serve with slaw and applesauce. I also had a little spicy yogurt dipping sauce leftover that I put out as an option for the schnitzel. The applesauce was a great match, but the spicy yogurt sauce was even better. And GGD would have happily ate it with a spoon!
I paired this meal with Trefethen’s 2011 Dry Riesling. I thought that the German flavors in the schnitzel and the Asian flavors in the slaw would go perfectly with the slightly floral and citrusy wine – and I was right! The Riesling was the perfect match to the whole meal, including the spicy yogurt sauce. It’s also one of my favorite Napa Rieslings because the taste is not too sweet but it has some floral elements on the nose (such as honeysuckle and orange blossom), with more acidic notes on the mouthfeel, bringing a perfect balance to the wine.
Now let’s just hope I get my act together and beat GGD on the Oscars poll!