Crispy Chicken Schnitzel with Garlic-Onion Gravy (Guy Fieri) Recipe

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Crispy Chicken Schnitzel with Garlic-Onion Gravy (Guy Fieri)
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Ingredients
15
Count
Nutrition
709
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 325 degrees F.
  2. For the cutlets: Begin by pounding out the chicken cutlets. Working with 2 cutlets at a time, place between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer, gently pound out each piece of chicken to an even 1/4-inch thickness. Work gently from the center outwards so as to keep it even and not tear the chicken. Repeat with the remaining cutlets.
  3. Set up a breading station. Place the flour in a shallow bowl, season with salt and pepper and mix well. In a second shallow bowl, add the buttermilk, season with salt and pepper and mix well. In a third shallow bowl, add the breadcrumbs, Parmesan, season with salt and pepper and mix well.
  4. Take each cutlet and dredge lightly in the flour. Shake off any excess, and then dip in the buttermilk. Finally, dredge in the breadcrumb mixture. Cover evenly on both sides, gently patting the crumbs into the chicken to help it stick. Place the breaded cutlets in a single layer on a platter and place uncovered in the fridge for 15 minutes - this will help the coating stick to the cutlet and prevent tearing when it comes time to cook them.
  5. To cook the cutlets, set 2 large nonstick saute pans, cast-iron pans if available, over medium-high heat. Add 2 tablespoons of oil to each and cook 2 cutlets in each pan for 3 to 4 minutes per side. When done, they will be golden brown and crispy. Transfer to an ovenproof pan and keep warm in the oven. Try not to keep the chicken in the oven longer than 15 minutes, otherwise it will dry out.
  6. Now make the gravy: Set a medium saute pan with high sides over medium-high heat and add the olive oil. Add the garlic, onions and thyme. Season with salt and pepper. Saute until the onions are lightly caramelized and tender, 7 to 8 minutes. Deglaze with the white wine and reduce for 1 minute before adding the chicken broth. Simmer for 5 to 6 minutes, and then add the cold butter cubes to the sauce. Remove from the heat and swirl the pan to melt the butter evenly - this will thicken the sauce and give it a nice sheen. Serve the chicken schnitzel with the garlic-onion gravy.
  7. Wine paring: Riesling or sparkling wine.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 708.98 Kcal (2968 kJ)
Calories from fat 315.36 Kcal
% Daily Value*
Total Fat 35.04g 54%
Cholesterol 39.74mg 13%
Sodium 699.75mg 29%
Potassium 336.2mg 7%
Total Carbs 75.88g 25%
Sugars 7.52g 30%
Dietary Fiber 3.68g 15%
Protein 19.32g 39%
Vitamin C 2.9mg 5%
Vitamin A 0.1mg 2%
Iron 2mg 11%
Calcium 304.3mg 30%
Amount Per 100 g
Calories 170.83 Kcal (715 kJ)
Calories from fat 75.98 Kcal
% Daily Value*
Total Fat 8.44g 54%
Cholesterol 9.58mg 13%
Sodium 168.6mg 29%
Potassium 81.01mg 7%
Total Carbs 18.28g 25%
Sugars 1.81g 30%
Dietary Fiber 0.89g 15%
Protein 4.65g 39%
Vitamin C 0.7mg 5%
Iron 0.5mg 11%
Calcium 73.3mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.4
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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