I love schnitzel. The crispy coating with the tender moist veal underneath is great. Unfortunately there are two problems. Veal is very expensive and She Who Must Be Obeyed has advised me it isn’t ethical to eat veal. I just don’t want to give up on one of my favourite dishes.
You can make schnitzel with pork but I have always thought the taste and texture just wasn’t right. The solution, uses chicken thighs! They are a mild flavoured meat like veal and have a nice tender texture.
I got four boneless chicken thighs. One at a time, I put them on a sheet of wax paper and folded it over. Then I used a mallet to pound them to about 1/4 inch thick. Don’t pound them too hard, use several lighter strikes.
Then I set up a breading station. I put 75 ml (1/3 cup) flour on a plate. Then I took a shallow casserole dish and mixed together 15 ml (1 tbsp) milk, 1 egg, 2 ml (1/2 tsp) rosemary, 2 ml (1/2 tsp) dried parsley, 1 ml (1/4 tsp) salt, 1/2 ml (1/8 tsp) pepper and a pinch of nutmeg. On a second plate, I put 150 ml (3/4 cup) dry bread crumbs.
I dipped each flattened thigh into the flour, then the egg mixture and then the bread crumbs. Don’t try and get a thick layer of bread crumbs, just whatever sticks is fine.
I made up an easy mushroom gravy by mixing one can of condensed cream of mushroom soup, 125 ml (1/2 cup) milk, 25 ml (2 tbsp) soy sauce and 5 ml (1 tsp) Worcestershire sauce. I heated the mixture to a boil and then set it aside.
I preheated an electric fry pan to 325 F. If you don’t have an electric fry pan, you can use a regular pan over medium low heat.
I melted 50 ml (1/4 cup) of butter in the fry pan until foamy and put the thighs in and cooked them until browned. That took me 8 minutes.
I turned the chicken and cooked until browned on the other side, that took me 4-5 minutes.
Make sure the internal temperature of the chicken is over 170 F and plate it. Put the mushroom gravy in a serving boat.
I made a video of this cook:
This totally satisfied my urge for schnitzel and She Who Must Be Obeyed didn’t smite me. She even liked it!
The chicken is moist and tender. The crust is crispy and has a nice mild flavour. The gravy is creamy and rich. I loved it!
The Old Fat Guy
- 4 boneless skinless chicken thighs
- 15 ml (1 tbsp) milk
- 1 egg
- 2 ml (1/2 tsp) dried parsley
- 2 ml (1/2 tsp) rosemary
- 1 ml (1/4 tsp) salt
- 1/2 ml (1/8 tsp) pepper
- 1 pinch nutmeg
- 75 ml (1/3 cup) flour
- 150 ml (3/4 cup) dried bread crumbs
- 1 can condensed cream of mushroom soup
- 125 ml (1/2 cup) milk
- 25 ml (2 tbsp) soy sauce
- 5 ml (1 tsp) Worcestershire sauce
- 50 ml (1/4 cup) butter
- One at a time, put the chicken thighs on a piece of wax paper and fold the paper over it.
- Pound the thigh to 1/4 inch thick with a mallet or heavy pot.
- Make an egg wash by mixing the 15 ml (1 tbsp) milk, egg, rosemary, parsley, salt, pepper and nutmeg together
- Put the flour on a plate. Put the egg mix in a shallow casserole next to it. Put the bread crumbs on a second plate.
- Dip each thign in the flour, then the egg wash and then the bread crumbs.
- Put the mushroom soup in a saucepan. Add the 125 ml (1/2 cup) milk, soy sauce and Worcestershire sauce into the soup.
- Heat until boiling and remove from heat.
- Preheat an electric fry pan to 325 F or put a fry pan on medium low.
- Melt the butter in the fry pan until foamy.
- Put the thighs in the pan and fry until golden on one side.
- Turn the thighs and cook until golden on the other side.
- Make sure the internal temperature of the chicken is over 170 F.
- Plate the schnitzel and put the sauce in a gravy boat.