Chicken Schnitzel with Creamy Kale
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Calories
1165 kcal
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Course
Main Course
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Cuisine
Mediterranean
Chicken Schnitzel with Creamy Kale
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This crispy juicy chicken schnitzel is basically a glorified Chicken Nugget and I'm obsessed! Add to that some creamy kale on top and it's the perfect fall meal.
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Ingredients
For the Schnitzel
- 4 ounce skinless boneless chicken breasts
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 1 lemon, zested
- 1 teaspoon garlic powder
- 2 large eggs
- 2 cups panko breadcrumbs
- 4 tablespoons olive oil
- freshly chopped chives
- Lemon wedges
For the Creamy Kale
- 2 lbs kale, (roughly 3 bunches), stems removed and leaves roughly chopped into 1 inch pieces
- ½ cup olive oil
- Kosher salt and freshly cracked black pepper
- 1 lemon, zested and juiced
- 2 ounces cream cheese, at room temp
- 2 ounces grated fontina cheese
- ⅓ cup heavy cream
Instructions
For the Chicken Schnitzel
- Place the chicken breasts in a plastic bag, one at a time, and pound them so they are about ½ inch thick throughout its entirety.
- Prepare 3 bowls, one with flour, salt, pepper, lemon zest and the garlic powder, one with whisked eggs and the last with Panko bread crumbs.
- Place each piece of chicken in the flour, coating both sides, and shaking off any excess. Next dunk it into the whisked egg – let any excess liquid drain off. Next, coat it with the Panko breadcrumbs.
- Place a large skillet over medium high heat and add the olive oil. Once the oil is hot, carefully place one piece of Chicken Schnitzel into the pan and let it cook for 3-5 minutes and then flip it over to finish cooking. Each piece should be golden brown on both sides.
- Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken. Once all the chicken is cooked, give it all a generous squeeze of lemon and a large spoonful of the creamy kale. Adjust salt and pepper to taste.
For the Creamy Kale
- In a large bowl, add the kale and ¼ cup of olive oil and season with salt. Massage the kale to tenderize for 2-3 minutes. The kale should start to wilt and shrink.
- Heat the remaining olive oil in your largest pot or Dutch oven. Add the kale in batches, stirring to wilt even further until all the kale has been added. Cover the pot and cook on medium-low, stirring every few minutes, until the kale is soft, about 30 minutes. If the kale starts to brown, reduce heat to low and continue to cook. Stir in the lemon zest and lemon juice and remove from the heat.
- Break the cream cheese into small pieces and drop them into the Dutch oven with the kale, while still over low heat. Stir the cream cheese until it's fully combined into the kale. Add the fontina and heavy cream and combine for about 1 minute until the fontina is melted.
Notes
- Schnitzel is traditionally made with pork, but I love chicken too. It's the same as you'd use for chicken Parmesan.
Nutrition Information
Show Details
Calories
1165kcal
(58%)
Carbohydrates
63g
(21%)
Protein
73g
(146%)
Fat
71g
(109%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
9g
Monounsaturated Fat
37g
Trans Fat
0.04g
Cholesterol
286mg
(95%)
Sodium
811mg
(34%)
Potassium
1916mg
(55%)
Fiber
13g
(52%)
Sugar
7g
(14%)
Vitamin A
23470IU
(469%)
Vitamin C
243mg
(270%)
Calcium
780mg
(78%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1165 kcal
% Daily Value*
| Calories | 1165kcal | 58% |
| Carbohydrates | 63g | 21% |
| Protein | 73g | 146% |
| Fat | 71g | 109% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 37g | 185% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 286mg | 95% |
| Sodium | 811mg | 34% |
| Potassium | 1916mg | 41% |
| Fiber | 13g | 52% |
| Sugar | 7g | 14% |
| Vitamin A | 23470IU | 469% |
| Vitamin C | 243mg | 270% |
| Calcium | 780mg | 78% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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