Chicken Schnitzel with Creamy Kale

User Reviews

5

8 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    30 mins

  • Total Time

    45 mins

  • Servings

    4 people

  • Calories

    1165 kcal

  • Course

    Main Course

  • Cuisine

    Mediterranean

Chicken Schnitzel with Creamy Kale

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

Servings

For the Schnitzel

  • 4 ounce chicken breast skinless, boneless
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
  • 1 cup all-purpose flour
  • 1 lemon zested
  • 1 teaspoon garlic powder
  • 2 egg large
  • 2 cups panko breadcrumbs
  • 4 tablespoons olive oil
  • chives freshly chopped
  • lemon wedges

For the Creamy Kale

  • 2 lbs kale roughly 3 bunches, stems removed, leaves roughly chopped into 1 inch pieces
  • ½ cup olive oil
  • salt kosher salt and freshly cracked
  • black pepper kosher salt and freshly cracked
  • 1 lemon zested and juiced
  • 2 ounces cream cheese at room temperature
  • 2 ounces fontina cheese grated
  • cup heavy cream

Instructions

For the Chicken Schnitzel

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  1. 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.
  2. 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.
  3. 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 (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%)

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.

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8 reviews
Excellent

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