Schnitzel is a classic for a reason. It’s crispy, flavorful, and everyone loves it. This version is a fresh twist with a zesty lemon and maple marinade that kicks the flavor up a notch. By freezing it raw, you get all the convenience of frozen food without sacrificing that just-fried crunch. Trust me, this will become your go to method of preparing schnitzel ahead of time.
Recipe:
1½ cups plain bread crumbs
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
¼ teaspoon black pepper
zest of 1 lemon, divided
2 eggs
¼ cup maple syrup
1 tablespoon lemon juice
1½ lbs. chicken cutlets (or thinly sliced chicken breasts)
Avocado oil for frying
Sauce:
¼ cup mayonnaise
¼ cup maple syrup
1 tablespoon Dijon mustard
½ teaspoon lemon juice
pinch of salt
1. In a shallow dish, combine the breadcrumbs, salt, garlic powder, onion powder, paprika, black pepper, and most of the lemon zest and mix well.
2. In another shallow dish, whisk together the eggs, maple syrup, and lemon juice until well combined.
3. Dip each chicken cutlet in the egg wash, ensuring it is fully coated.
4.Dredge the chicken into the breadcrumb mixture, making sure each piece is evenly coated. Gently press down to ensure the crumbs stick well.
5.place the breaded schnitzels in a single layer on a parchment lined 9x13-inch pan and place a sheet of parchment paper on top of the schnitzel.
Layer more schnitzel on top, covering each layer with parchment paper, repeating until all the schnitzel is in the pan.
6.Cover with foil or an aluminum lid that fits the pan. Place the pan in a freezer ziploc bag and seal.
7. Label with the name of the dish, date it was made, cooking instructions, and freeze.
8. When preparing for cooking, remove the schnitzel pan from the freezer and place in the refrigerator overnight to thaw.
9. Heat a few tablespoons of oil in a large skillet over medium-high heat. Once the oil is hot, add the thawed schnitzels and cook for 2-3
minutes on each side, or until golden brown and cooked through. Be sure not to overcrowd the pan; work in batches if needed.
10. While the schnitzels are being fried, prepare the maple sauce, In a small bowl, combine the mayonnaise, maple syrup, Dijon
mustard, lemon juice, and a pinch of salt. Whisk it all together to combine.
Serve schnitzel garnished with a little lemon zest and the maple sauce on the side.
Recipe and styling by Yocheved Shvarzblat @tastynsimple
Photo by Sruly
Featured in the Whisk by Ami Magazine
Ingredients sponsored by Evergreen Kosher
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