Since we are in Germany and all, I thought I’d try my hand at some schnitzel to see if I could match some of the top places we typically order it around Frankfurt. A key change I make, which most Germans would likely think blasphemous, is substituting pork with chicken breast. I know, I know but sometimes the brats and schweinshaxe become too much. Any who, the method is pretty much the same so feel free to substitute. I add a lil bit of spin on it too.

First thing, butterfly the breast so you are working with a wider surface area. I then lay them out flat between two pieces of saran wrap making sure to coat each side in flour to avoid the meat sticking. Then ya hammer away. I start in the middle and work my way to the edges. If this were pork I’d like it rather on the thin side but for chicken I kind of like it a bit thicker – up to you. In a mixing bowl, I add buttermilk, a couple pinches of salt, chopped fresh rosemary, sage, thyme, turmeric, crushed garlic, cayenne, and some cumin. Yeah, I know, this sounds like tandoori and kind of is (that recipe to follow!)

I drop the chicken pieces in the mixture and leave for a few hours in the fridge. The buttermilk will tenderize the meat nicely. After you take them out lay them on a piece of paper towel to dry off a bit. Next up, use a mixer to crush up some cornflakes. I like a fine consistency but you could go coarse too. I mix up the sandy like flakes with grated parmesan, salt, and pepper. Put the mixture on one plate (C), a couple of beated eggs in a bowl (B), some dry flour on another plate (A). Formula for schnitzel is A+B+C = ausgezeichnet schnitzel. Coat chicken in light flour, shake off excess, dip in egg wash, dip in mixture. Do this for both sides.

In a cast iron (because you should always use a cast iron) heat up some extra virgin (yeah, I cook with extra virgin and its great), and 1/6 stick of butter, rosemary sprigs, semi-smashed garlic clove, and thyme. Basically, you pan fry each side of schnitzel using a spoon to ladle oil and butter every now and then by tilting the pan. I use 1/6 butter per side – trust me. As each schnitzel gets a nice dark brown crust, I transfer them to the oven on a wire rack (ensures crispiness) at just enough to keep it warm (about 150F). I don’t want them to overcook!

Afterwards, I serve them up next to some bratkartoffeln, homemade mayo and a lemon wedge.  Boom!