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Seeded Chicken Schnitzel

Course Main Course
Cuisine American
Keyword chicken
Total Time 1 hour 30 minutes
Servings 4
Author Christine Ma

Ingredients

Hot tomato jam sauce

  • 17.6 ounces canned chopped tomatoes
  • 1 tablespoon oil
  • 1 cup chopped red onion
  • ⅓ cup red wine vinegar
  • ¼ cup granulated sugar
  • ¼ cup honey
  • 1 tablespoon hot sauce
  • ½ teaspoon red chili flakes
  • ½ teaspoon cayenne

Harissa aioli

  • ½ cup mayonnaise
  • ¼ cup harissa
  • 1 teaspoon lime juice
  • salt and pepper

Dill apple cabbage slaw

  • 2 cups finely shredded green cabbage
  • 1 small granny smith apple cut into matchsticks
  • 2 scallions chopped
  • 2 tablespoons chopped dill
  • 2 tablespoons whole grain mustard
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon granulated sugar
  • salt and pepper

Seeded chicken schnitzel

  • 2 chicken breasts skinless, boneless
  • salt and pepper
  • 1 cup panko
  • 3 tablespoons white sesame seeds
  • 2 tablespoons black sesame seeds
  • 1 teaspoon garlic powder
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • ¼ cup oil

Instructions

  • Make hot tomato jam sauce. Drain canned tomatoes, discarding liquid. Heat 1 tablespoon oil in a deep pan or medium pot over medium heat. Add chopped onion and saute until softened, about 5 minutes. Add red wine vinegar and bring to a simmer. Continue to simmer for 2 minutes or until liquid is reduced by half.
  • Add sugar and canned tomatoes and stir to combine. Simmer until all of the liquid has evaporated, stirring occasionally. Reduce heat to low and continue to cook until tomato mixture is thickened and jammy, about 30 minutes. Remove from heat. Transfer jam to a blender and puree until smooth.
  • Heat honey with hot sauce, red chili flakes, and cayenne in a small pot over low heat. Simmer for 1 minute then remove from heat. Add hot honey to tomato jam and stir until well combined. Set aside.
  • Prepare harissa aioli. Mix together mayonnaise with harissa, lime juice, salt, and pepper. Set aside.
  • Make dill apple cabbage slaw. Whisk together mustard, vinegar, and sugar until well combined. Toss together dressing with cabbage, apples, scallion, and dill. Season with salt and pepper and set aside.
  • Prepare seeded chicken schnitzel. Pound chicken breasts until ¼ inch thick. Season with salt and pepper.
  • Place panko, white and black sesame seeds, and garlic powder in a deep bowl. Add flour in another bowl and beat eggs in a third bowl. Dredge chicken in flour, shaking off excess. Dip chicken in eggs, making sure to cover all sides. Lay chicken in panko mixture, coating evenly on all sides.
  • Heat ¼ cup oil in a large saute pan over medium-high heat. Carefully lay chicken in oil and cook until golden brown. Flip chicken over and cook until golden brown. You may have to cook chicken in batches. Remove from heat and drain excess oil on a paper towel lined plate. Serve with dill apple mustard slaw, hot tomato jam sauce, harissa aioli, and lemon wedges, if desired.

Notes

The tomato jam and harissa aioli can be prepared up to 5 days in advance.