Crispy Chicken Schnitzel

with Mashed Potatoes & Creamy Mustard-Dressed Kale

40 MIN

2 Servings

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From the Test Kitchen

You’ll make an easy spin on the Central European classic by coating chicken thighs in flour, egg, and breadcrumbs before searing them in the pan with a bit of ghee (or clarified butter) to achieve the characteristically crunchy exterior. Simple sides of mashed potatoes and kale—dressed with honey and creamy mustard sauce to slightly soften the leaves—round out the flavorful dish.

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Nutrition

PER SERVING
Calories

910 Cals (est.)

View Full Nutrition

fresh

ingredients

¾ lb Boneless, Skinless Chicken Thighs
1 Pasture-Raised Egg
1 Apple
1 bunch Kale
1¼ cups Panko Breadcrumbs
1 Tbsp Creamy Mustard Sauce
2 Tbsps All-Purpose Flour
2 Tbsps Honey
1 Tbsp Rice Vinegar
2 Tbsps Ghee
¾ lb Golden Or Red Potatoes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & marinate the kale:

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Grate the apple on the large side of a box grater, discarding the core. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. In a large bowl, whisk together the creamy mustard sauce, a drizzle of olive oil, and half the honey (kneading the packet before opening). Season with salt and pepper. Add the sliced kale; toss to coat. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Cook & mash the potatoes:

While the kale marinates, add the diced potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add 1 tablespoon of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Marinate the apple:

While the potatoes cook, in a medium bowl, whisk together the vinegar and remaining honey. Add the grated apple. Season with salt and pepper; stir to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Coat the chicken:

While the apple marinates, place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Crack the egg into a large bowl; season with salt and pepper and beat until smooth. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a plate.

5 Cook the chicken & serve your dish:

In a large pan (nonstick, if you have one), heat the ghee on medium until hot. Once the ghee is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the coated chicken. Cook 5 to 7 minutes per side, or until golden brown and cooked through (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a paper towel-lined plate and immediately season with salt. Serve the cooked chicken with the mashed potatoes and marinated kale. Top the chicken with the marinated apple (discarding any liquid). Enjoy!