German Schnitzel with Lemon Riesling Sauce
As part of our father’s day celebration, we are traveling the world culinarily. This dish hails from Germany. German Schnitzel with Lemon Riesling Sauce can be made in different ways. We use a sauce. But, it can simply be a breaded cutlet with butter and lemon. We like using chicken. But, shnitzel can be made with other types of protein. Traditionally, it is veal or pork. You could even make a vegan version by using seitan and substituting vegan eggs and butter.
Schnitzel is a traditional German dish that all ages can appreciate. In act, many people call it a treat for the children. Although, if you see a guy pulling up in a schnitzel truck, be afraid. Be very afraid. But, when you think about it, kids like chicken nuggets. This is a fried chicken cutlet. So, it does have appeal to all ages. Protein, breaded and fried. It’s pretty basic. But, pretty tasty at the same time. You could make smaller pieces and serve them as appetizers or go full size for a meal.
Of course, if you ever found yourself in a German prison camp, you could be like Le Beau and bribe Sergeant Schultz with Schnitzel. He can’t resist, even if he says he knows nothing. But, life isn’t Hogan’s heroes. So, you will just have to enjoy German Schnitzel with Lemon Riesling Sauce by itself.
German Schnitzel with Lemon Riesling Sauce
Ingredients
- 1 to 2 Lb Boneless, skinless chicken breast (Or other light meat like pork, veal, or a meat substitute like seitan
- 1/2 cup AP Flour
- 4 large eggs
- 1 to 2 cups Bread crumbs
- 1/4 cup chopped parsley
- Neutral oil to fry
- 1/4 cup chopped fresh shallots
- 2 Large Fresh Lemons
- 4 ounces Unsalted butter
- 1/4 cup chicken stock
- 1/2 cup Riesling wine
- Salt and Pepper to taste
Instructions
- Cut your chicken or whichever kind of protein you are using into thin pieces (about 1/4 inch thick. To make the size and shape more uniform, you can pound slightly with a meat mallet. If you have to pound them out, place a double layer of plastic over the meat, and flatten. This tenderizes, shapes, and ensures a thin piece. You are looking for cutlets. The size depends on whether it is the only protein or part of a buffet. We recommend about 4 ounces.
- Set up a breading station. Whisk the eggs and add in a little water to thin them out (about 1 tsp). Place a bowl of flour seasoned with salt and pepper first, then the eggs. Then put half the parsley into the breadcrumbs and put that bowl last. Dip the chicken or other protein into the flour, shake off excess flour. Then dip it in the egg to coat evenly. Then Put it in the breadcrumbs and pat them in. The whole piece should be completely coated with no visible meat, flour or eggs. Breading is a simple process. But, it requires a little though. You want one wet hand (touches the chicken and the egg mix). And, one dry (flour and bread crumbs). Otherwise, you get a clumpy mess of flour and bread crumbs mixed with egg. And, your hands get all caked with the mess.
- Heat a thin layer of oil in a saute pan over medium to medium high heat. And, set up a pan lined with paper towels to drain the fried chicken cutlets when done. When the oil is hot, carefully lay the cutlets into the oil. How many you do at a time depends on the size of the pan. They need to go in the oil in a flat layer (don't stack). The oil should come about 1/2 way up the sides of the cutlet. Cook about 2 minutes per side until they are a nice golden brown. Dry on paper towels.
- make the sauce: You can do this in a separate pan or in the pan that you fried the cutlets in. If you use the frying pan, drain off extra oil and remove any particles left by the frying (they will burn and make an unpleasant sauce. To make the sauce, heat a coating of oil over medium high heat. Add in the shallots, stir and cook until translucent. Add the wine and squeeze in the juice of one lemon. Reduce by 1/2. Then add the chicken stock. Reduce that by half. Then Whisk in the butter a little at a time. You will end up with an emulsified sauce. Don't just let the butter melt or it will be an oily mess. Season with salt and pepper and add in the parsley. Remove from the heat.
- Plate the cutlets and drizzle with the sauce. garnish with fresh sliced lemons.