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kylieannh

garlic butter schnitzel with lemon aioli

5 from 1 vote
Crunchy breaded chicken, garlicky butter, and creamy aioli, finished off with fresh parsley and tart lemon juice. It’s a match made in whatever heaven you believe in.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Servings: 4 people
Course: dinner, Main Course
Cuisine: european
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chicken breasts sliced in half to make 4 filets
  • 1 cup buttermilk
  • ¼ cup Dijon
  • 1 tsp paprika
  • 1 generous tsp salt
  • 1 cup flour
  • 3 eggs
  • ¾ cup panko
  • ¼ cup plain breadcrumbs
  • 1 large egg yolk
  • 2 tsp lemon juice
  • 1 tsp lemon zest
  • ¼ tsp salt
  • ½ cup canola oil
  • ½ stick salted butter
  • 6 cloves garlic
  • 1 tbsp fresh parsley finely chopped, plus extra for serving
  • Lemon wedges for serving

Equipment

  • 1 meat tenderizer or sturdy rolling pin

Method
 

  1. Marinade chicken. Put chicken in a gallon-sized Ziploc bag and seal. Using a meat tenderizer or rolling pin, pound all 4 chicken fillets to an even thickness. I like mine about as thin as my patience can get them. Mix buttermilk, Dijon, paprika, and 1 generous tsp of salt in a small bowl, then pour into the bag with the chicken. Seal the bag and shake/rub/do whatever you have to do to coat the chicken in the marinade, and refrigerate for at least anhour, but preferably a few.
  2. Bread chicken. When you’re ready to make the schnitzel, set up a breading work station:flour in one bowl or container, egg in another, and breadcrumbs in a third. Whisk the egg until it’s combined, and toss the breadcrumbs with your hands to combine the different types. Remove the chicken from the bag and shake off excess marinade. Dredge both sides in flour, then in egg, then in breadcrumbs.I usually press the chicken into the breadcrumbs on both sides to make sure it’s really coated. When all four are coated, put them on a plate separated by foil and chill in the fridge for 30 minutes.
  3. Make aoli and garlic butter . For the aioli: whisk the egg yolk, lemon juice and zest, and salt together in a bowl or a cup big enough for an immersion blender until combined. Then add the oil slowly, bit by bit, making sure it’s fully incorporated after each addition. You can do this with either an immersion blender or a whisk. Set in the fridge to chill. For the garlic butter: Soften the butter in the microwave until soft enough to stir. Stir in the garlic and the parsley, and set in the fridge.
  4. Make chicken. Heat a cast-iron pan or skillet over medium-high heat until the oil shimmers. Add the chicken two filets at a time (if your pan is big enough) but don’t crowd them. Cook them for 4-5 minutes, or until browned, then use tongs to flip and cook a further 4-5 minutes, or until cooked through. Drain briefly on a paper-towel-lined plate. Make sure to check for doneness.
  5. Serve. Divide the garlic butter between the schnitzels and gently smash it around with a fork on the top until it melts. Serve the aioli and lemon wedges on the side.

Notes

Leftover instructions: Keep tightly covered and refrigerated for up to 3 days. I usually keep mine in another gallon-sized bag, wrapped in paper towels to absorb any grease. Reheat for 15 minutes at 375, or until schnitzel is warmed through.