Styling and Photography by Chanie Apfelbaum
Schnitzel is that food that everyone loves, so you’ll find it on the regular rotation in many homes. I love switching it up with different coatings, from pretzel crumbs to tortilla chip crumbs and more. We always seem to have an extra container of mandlen in the pantry, so “Chicken Soup Fried Chicken” was born!
- 6 thin chicken cutlets
- ⅓ cup flour
- 2 eggs, beaten
- 2 cups mandlen (mini croutons)
- 2 Tbsp chicken soup mix
- salt and pepper, to taste
- canola oil, for frying, or cooking spray, for baking
Chicken Soup Aioli
- ½ cup mayonnaise
- 2 Tbsp chicken soup mix, or to taste
Pulse the mandlen in the food processor to lightly crush, or place in a ziplock bag and crush with a rolling pin.
Prepare a dredging station with three shallow bowls. In one bowl, mix the flour with the chicken soup mix, salt, and pepper. Place the eggs in a second bowl and season with salt and pepper. Place the crushed mandlen in the third bowl.
Dip the chicken in flour, shake off excess, then dip in eggs and mandlen, pressing down to coat well.
For frying, heat the canola oil in a frying pan and fry the schnitzel until golden on both sides.
For baking, preheat oven to 425°F (220°C). Spray a parchment-lined baking sheet with cooking spray. Place the breaded schnitzel on the baking sheet and spray with more cooking spray. Bake for 15 minutes.
For the aioli, mix the mayonnaise with chicken soup mix.
Serve chicken warm with aioli, if desired.
(Originally featured in Family Table, Issue 752)
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