Chicken (Kiev) Schnitzel

Never did get my panko breadcrumbs.  Saved the insides of some sandwich rolls that a customer wanted scooped out and made my own.  Honestly, what's the point in going out for a sandwich if you're only going to eat the crust part?

I've had Alton Brown's Chicken Kiev recipe bookmarked for maybe a year.  I also have recipes for it tabbed in several cookbooks as comparisons.  Oh yes, I do remember that's our current topic.  Recently, AB revisited the recipe on a Reloaded episode, and his idea of making it into schnitzel made sense.  Not as elegant or oozy, but easier and sensible for an everyday meal.

Schnitzel is the German term for pounding any meat thin, dredging it, and pan-frying in about a quarter-inch of oil.  We used to do this with abalone when I was a kid and Papa Smurf would get them on his dive trips.  I just never knew that's what it was.

Chicken Kiev is breaded chicken filled with a parsley compound butter.  After breading, it is pan-fried and finished in the oven.  You slice into it and the melted butter bursts out, usually burning your arm and splattering on your shirt.  In this case, we're just topping a chicken schnitzel with the melted butter and a generous splash of fresh lemon juice.  Much safer.

The recipes I found all use chicken breasts.  I prefer dark meat, and deboned a bunch of chicken legs.  It took a while.  If you can find boneless/skinless chicken thighs, I recommend them instead.  Whatever cut you choose, the procedure is the same.

1/4 C unsalted butter
1 Tb chopped fresh parsley (or 1 tsp dried)
1/4 tsp kosher salt
2 boneless, skinless chicken breasts, or 4 bl/sl thighs
1/2 C flour
1 egg
2 C panko breadcrumbs
salt and pepper
1/2 tsp mustard powder (optional)
oil for frying
lemon wedges and chopped parsley for serving

1.  Whip butter until soft and fluffy.  Whip in parsley and kosher salt.  Form into a log on wax paper, roll up, and refrigerate until serving time.

2.  If using chicken breasts, slice each one laterally into two thinner slabs.  For thighs, cut as needed to make them lay flat.  Either place between two sheets of plastic wrap or in an open zip-top bag.  Pound with the flat side of a meat mallet down to 1/4".  Set aside and start on the next.  Don't get overzealous, or you'll tear the meat.  You just want it thin enough that it doesn't seize up in the oil.

3.  Prepare your dredging plates.  One with flour, a little salt and pepper, and the mustard (if using).  The second with a beaten egg thinned out with about 2 Tb of water.  The third has the breadcrumbs, also seasoned with salt and pepper.  Start heating 1/4" of oil in a medium skillet over medium-high heat.  Create a landing pad for the finished product with a rack over a sheet pan, so excess oil can drip off.

4.  One piece at a time, coat first in flour, then in egg wash, then in breadcrumbs.  Gently place in oil. It should start to sizzle right away.  If it's very aggressively splattering, turn down the heat.  Otherwise the crust will cook before the meat.  If you're using thighs, you might be able to get two in the pan at once.  Don't overcrowd, or the oil temperature will drop and the finished product won't be as crispy.

5.  Cook chicken until done at least halfway through, 2-3 minutes.  Flip and cook the other side until the center of the piece is done.  Remove to cooling rack and start on the next piece.  Add oil as necessary and adjust heat to ensure even cooking.

6.  When all pieces are done, serve sprinkled with parsley, a wedge of lemon on the side, and a pat of herbed butter or two on top.

Difficulty rating  :)