What’s been your to-go order of choice so far this year? Chick-Fil-A? Chipotle? Sushi? Either way, it’s kinda easy for it to get boring…especially without all the usual inputs from the outside world. Time to switch things up a little. Next on CM: chicken schnitzel…but make it curry.
Schnitzel is an Austrian(?) fried meat dish that’s spread all over Europe, and even as far away as Japan (Katsu). Ever heard of Wiener Schnitzel? It’s made from veal, and bonus German fact: Wien is the German name for Vienna.
I started to make curry chicken the way I ate it growing up, but I got busy every time I tried to get it all together. The chicken ended up with a curry dry-rub, and I was planning to braise it with coconut milk… then I realized I didn’t have any. Great.
So instead, I’m making schnitzel. Flatten the chicken as much as possible, dust it with seasoned flour/cornmeal and pan fry it. You’ll see a lot of these getting deep fried, but all that oil tends to pull out all of the flavor. I like the shallow method the best.
I was a little impatient this time, so my chicken was a little thicker than I planned. It’s fine– but it’ll take a little longer to cook.
Eat this with a little curry ketchup, and your choice of sides. This time, I only had rice, but it did the trick!
2 Chicken Breasts, flattened
1 Cup Fine Cornmeal
1/2 Cup Vegetable oil
1/2 Cup Ketchup
1 Tbs Mustard
1/2 Cup All Purpose Flour
2 Tbs Curry Powder
1 Tbs Paprika
1 Tbs Onion Powder
1/2 Tsp Ginger Powder
Salt & Pepper to taste
1. Flatten chicken to a thickness of 1 inch or less. Season with half the curry powder, and the remaining spices to taste.
2. Whisk together flour and cornmeal. Season with salt and pepper. Brush the chicken with a small amount of oil, then coat evenly with the flour mixture.
3. Pan-fry the chicken on medium-high until golden brown and fully cooked. Drain on paper towels, and set aside.
4. Combine ketchup, mustard, black pepper and remaining curry powder, and mix until smooth.
5. Plate and serve.