Chicken Schnitzel with Frisée-Apple Salad

Schnitzel is the German word for "cutlet" and most often describes a dish of breaded, fried meat. In this version, crispy, quick-cooking chicken cutlets are paired with a sweet-tart salad.

6 servings

Recipe by Jeanne Thiel Kelley
Photograph by Patricia Heal

February 2010

Ingredients

• 6 large skinless boneless chicken thighs (each about 5 ounces)
• All purpose flour
• 3 large eggs
• 1 tablespoon minced fresh Italian parsley
• 4 cups (about) fresh breadcrumbs made from crustless country wheat bread (preferably organic)
• 2 1/2 tablespoons unsalted butter, divided
• 2 1/2 tablespoons canola oil, divided
• Frisée-Apple Salad (see recipe)

Preparation

• 
  
  Place large piece of plastic wrap on work surface. Unfold 1 chicken thigh near 1 end of plastic. Fold other end of plastic over chicken to cover completely. Using mallet, pound chicken to 1/4- to 1/3-inch thickness. Set cutlet aside in plastic sheet. Repeat with remaining chicken thighs and 5 more sheets of plastic wrap. DO AHEAD Cutlets can be made up to 1 day ahead. Refrigerate wrapped in plastic.
• 
  
  Place large scoop of flour in shallow dish (such as pie dish). Beat eggs and parsley in another shallow dish to blend. Place 2 cups breadcrumbs in third shallow dish. Unwrap 1 chicken cutlet and sprinkle all over with salt and pepper. Coat cutlet completely with flour, then egg mixture, then breadcrumbs. Transfer cutlet to rimmed baking sheet. Repeat with remaining chicken cutlets, adding more flour and breadcrumbs as needed.
• 
  
  Divide half of butter and half of oil between 2 large skillets; melt butter with oil over medium-high heat. Add 3 cutlets to each skillet. Cook until coating is golden brown and crisp on bottom, about 3 minutes. Using spatula, transfer chicken to sheet of foil. Divide remaining butter and remaining oil between skillets; swirl to melt butter. Return chicken, browned side up, to skillets. Sauté until bottoms are browned and chicken is cooked through, about 3 minutes longer. Transfer chicken to plates. Serve with Frisée-Apple Salad.
• 
  

  What to drink

  A medium-bodied Côtes du Rhône would be a good choice with the schnitzel. Try the Perrin & Fils 2007 "Réserve" Côtes du Rhône, a wine with blackberry, licorice, and herbal notes. At just $8 a bottle, it also happens to be an incredible bargain.

• 
  

  Nutritional Information

  1 serving contains the following (Analysis does not include Frisée-Apple Salad.) :
  Calories (kcal) 481.2
  %Calories from Fat 49.8
  Fat (g) 26.7
  Saturated Fat (g) 8.0
  Cholesterol (mg) 226.2
  Carbohydrates (g) 21.3
  Dietary Fiber (g) 1.0
  Total Sugars (g) 2.2
  Net Carbs (g) 20.3
  Protein (g) 36.5

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Tuna Noodle Casserole with Leeks and Fresh Dill

Oil-packed albacore in a roux-thickened sauce flavored with leeks, dill, and Gruyère... Not your mother's Tuna Casserole.

6 servings

Recipe by Molly Stevens

Photograph by Levi Brown

March 2010

Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 2 1/2 cups thinly sliced leeks (white and pale green parts only; from about 2 large)
• 1/4 teaspoon celery seeds
• Coarse kosher salt
• 1/4 cup all purpose flour
• 2 cups whole milk
• 1/2 cup half and half
• 1 teaspoon fresh lemon juice
• 8 ounces wide egg noodles
• 1/2 cup coarsely grated Gruyère cheese (about 2 1/2 ounces)
• 2 tablespoons chopped fresh dill
• 2 5- to 6-ounce cans albacore tuna (preferably packed in olive oil), drained, broken into 1/2-inch chunks
• 2 cups coarsely crushed salted potato chips (about 2 ounces)

Preparation

• Butter 8x8x2-inch glass baking dish. Melt unsalted butter in heavy large saucepan over medium heat. Add leeks and celery seeds to saucepan; sprinkle lightly with coarse kosher salt. Cover saucepan and cook until leeks are tender but not brown, stirring often, about 8 minutes. Add flour; stir 1 minute. Gradually add milk and half and half; simmer until mixture thickens slightly, stirring often, about 5 minutes. Stir in lemon juice. Season leek sauce to taste with coarse kosher salt and pepper. Remove sauce from heat.
• Meanwhile, cook egg noodles in large pot of boiling salted water until tender, stirring occasionally. Drain noodles, reserving 3/4 cup noodle cooking liquid. Transfer noodles to large bowl. Pour leek sauce over noodles. Add grated Gruyère cheese and dill and stir to blend; add reserved noodle cooking liquid by tablespoons until mixture is moist and creamy (about 8 tablespoons). Fold in tuna. Transfer to prepared baking dish. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover with foil and keep refrigerated.
• Preheat oven to 375°F. Bake noodle casserole, covered with foil, until heated through, about 20 minutes if freshly made or 30 minutes if chilled. Remove foil. Sprinkle crushed potato chips over and continue to bake, uncovered, until top is golden brown and filling bubbles, about 10 minutes longer. Serve hot.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our One-Dish Dinners Slideshow.

• Nutritional Information

  1 serving contains the following:
  Calories (kcal) 509.4
  %Calories from Fat 45.4
  Fat (g) 25.7
  Saturated Fat (g) 11.2
  Cholesterol (mg) 101.1
  Carbohydrates (g) 46.4
  Dietary Fiber (g) 3.1
  Total Sugars (g) 6.1
  Net Carbs (g) 43.3
  Protein (g) 23.2

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

"Pizza" Sandwiches

These kid-friendly sandwiches are perfect for the school lunch box. You'll have enough tomato spread for leftovers when prepared along with our Back-to-School Lunch menu.

4 Servings

Recipe by Maria Helm Sinskey

Photograph by Gail Albert Halaban

Bon Appetit Magazine September 2009

Ingredients

• 4 tablespoons extra-virgin olive oil plus additional for drizzling
• 4 large garlic cloves, pressed
• 2 6-ounce cans tomato paste
• 2 teaspoons sugar
• 1 teaspoon dried oregano
• 4 ciabatta rolls or other Italian bread rolls, split horizontally
• 2 8-ounce balls mozzarella cheese, thinly sliced, drained on several layers of paper towels
• 2 cups arugula or mixed greens (optional)

Preparation

• Place 4 tablespoons oil and garlic in small saucepan. Stir over medium heat until garlic is golden, about 1 minute.
• Remove pan from heat; stir in tomato paste. Stir in sugar, oregano, and 1 teaspoon coarse salt. Return pan to heat; cook until tomato spread is bubbling, 2 to 3 minutes. Remove from heat. Cool. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Spread 1 teaspoon tomato spread on top and bottom halves of rolls. Divide cheese slices among bottom halves of rolls. Drizzle with oil; sprinkle with salt and pepper. Top with arugula, if using. Cover with roll tops. Cut sandwiches in half; wrap. DO AHEAD Can be made 1 day ahead. Chill.

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Pineapple-Glazed Pork with Chiles and Lime

This dish has a spicy-sweet twist.

4 Servings

• PREP: 25 MIN
• TOTAL: 40 MIN

Recipe by The Bon Appétit Test Kitchen

September 2009

Ingredients

• 1 cup pineapple juice, divided
• 3/4 cup sugar
• 2 tablespoons coarsely chopped seeded red jalapeño chiles
• 3/4 teaspoon ground allspice
• 2 tablespoons fresh lime juice
• 2 3/4-pound pork tenderloins
• Chopped fresh cilantro

Preparation

• Preheat oven to 500°F. Bring 3/4 cup pineapple juice and sugar to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Cover; boil until syrup is deep brown, checking frequently to prevent burning, about 8 minutes. Remove from heat. Immediately swirl in remaining 1/4 cup pineapple juice, chiles, and allspice. When bubbling stops, whisk in lime juice and season with salt and pepper. Pour 1/4 cup glaze into small bowl and reserve.
• Line baking sheet with foil; place rack in center of sheet. Sprinkle pork with salt and pepper; place on rack. Brush with glaze from saucepan. Roast until thermometer inserted into center of pork registers 145°F, brushing occasionally with glaze from saucepan, about 15 minutes. Slice pork. Drizzle with reserved glaze and sprinkle with cilantro.

• Nutritional Information

  One serving contains the following:
  Calories (kcal) 383.56
  %Calories from Fat 18.0
  Fat (g) 7.70
  Saturated Fat (g) 2.69
  Cholesterol (mg) 112.72
  Carbohydrates (g) 40.70
  Dietary Fiber (g) 0.93
  Protein (g) 36.77

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet