Recipes We Love
Yields 4-5 servings
Prep to table time: 25 minutes
2 Large yellow onions, sliced thin
2 Large Granny Smith Apples
4 Chicken Breasts, skinless and de-boned
2-3 Eggs, beaten
4 Eggs, shell eggs set aside
3/4 C Liberated Italian Breadcrumbs, fine
1/2 C Liberated Coconut Breadcrumbs, fine
1/4 C Butter
4 slices of Jarlsburg or Monterey Jack Cheese
4 C Rendered Fat, you'll need enough to cover 2/3rds of the chicken breasts. In a pinch, I've finished off the volume needed with EVOO.
1. Thinly slice onions and add to skillet with melted butter and saute on low-med heat for 10-15 mins, or until browned and translucent. During the last 5 minutes of cook time, add apples (no need to peel). Salt and pepper to taste.
2. Place breadcrumbs in a large resealeable plastic bag
3. Dip salted chicken breasts in 2-3 beaten eggs*
4. Toss chicken in plastic bag*
5. *Repeat steps 3 and 4
6. Deep fry breaded chicken breasts in a cast iron skillet or coated dutch oven on medium-low heat for 8 minutes, then flip (I recommend using tongs to prevent the breading from sliding off) and fry for an additional 2-3 minutes.
7. While the chicken is frying, keep an eye on the sauteed onions. Adjustment of temp may be needed to slow down or speed up the cooking. Personally, I like the browned bits! Add sliced apples during the last 5 montures of cook time.
8. At this time, I will also decide which veggie will join forces with the schnitzel. Steamed broccoli is always a quick and easy go to, but really you can't go wrong! Choose something colorful!
9. Remove chicken breasts from skillet or dutch oven and place on paper towels to drain any excess oil.
10. With the remaining oil in the skillet or dutch oven, crack 4 eggs that were set aside making sure not to break the yolks. Gently spoon oil over the eggs to cook over easy or over medium (runny is my persoanl favorite). This typically takes only 2-3 minutes. Remove fried eggs with a slotted spoon and place over each chicken breast.
11. Plate your schnitzel. Place a bed of sauteed onions and apples on the bottom, followed by the chicken schnitzel, a slice of Jarlsburg or Monterey Jack, another dollop of onions and apples and top with fried egg.
Credits: German Biergartens all across the world!