Entree: Australia – South Australia – Barossa Valley Chicken Schnitzel (Breaded and pan-fried chicken cutlets in the German-Australian style of the Barossa wine region)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 4 boneless skinless chicken breast cutlets, approx. 6 oz (170 g) each
- Salt and freshly ground black pepper to taste
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 2 cups (200 g) fine fresh breadcrumbs or panko
- 1/2 tsp (1 g) smoked paprika (optional)
- 4 tbsp (60 ml) vegetable oil for frying
- 2 tbsp (30 g) unsalted butter for frying
- Lemon wedges to serve
- For the Barossa Shiraz pan sauce (optional):
  - 1/2 cup (120 ml) Barossa Shiraz or other dry red wine
  - 1/2 cup (120 ml) chicken stock
  - 1 tbsp (15 ml) Dijon mustard
  - 1 tbsp (15 g) cold butter, cut into pieces for finishing
  - Salt and pepper to taste

Instructions

1. Place each chicken cutlet between sheets of plastic wrap and gently pound to an even thickness about 1/4 inch (6 mm). Season both sides with salt and pepper.
2. Prepare three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with paprika in the third. Dredge each cutlet in flour, shaking off excess, dip in egg, then press into breadcrumbs to coat evenly. Set on a plate and rest 10 minutes in the fridge to help coating adhere.
3. Heat oil and butter in a large skillet over medium-high heat until the butter foams. Fry cutlets in batches, 3–4 minutes per side, until deep golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a rack or paper towel-lined tray and keep warm.
4. If making the wine sauce: carefully pour off excess fat from the skillet, leaving fond. Reduce heat to medium and add the Shiraz to deglaze, scraping up browned bits. Simmer until reduced by half, about 2–3 minutes. Add chicken stock and mustard, simmer 2–3 minutes until slightly thickened. Whisk in cold butter pieces off the heat to finish, and season to taste.
5. Serve the schnitzels immediately with lemon wedges and spoon the Shiraz pan sauce over or alongside as desired.