Chicken Schnitzel with Fennel Salad and Caper Dill Sauce

S7 E02 | Andrew Zimmern and Antonia Lofaso | Andrew Zimmern and Antonia Lofaso Talk Food, Fame, and Flavor | Something’s Burning

Andrew Zimmern and Antonia Lofaso join Bert in the kitchen for a masterclass in flavor, featuring a crispy panko-breaded chicken schnitzel, a bright fennel and apple salad, and a rich caper dill butter sauce.

Chicken Schnitzel

Ingredients

  • 3 chicken breasts, butterflied and lightly pounded
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 TBS Dijon mustard
  • 2 cups panko breadcrumbs
  • Salt and pepper to taste
  • Vegetable oil for frying
  • Oil spray for greasing wire rack

Steps

  1. Preheat the oven to 170F.
  2. Butterfly the chicken breasts, place parchment on top, and lightly pound to an even thickness.
  3. Set up a breading station with three vessels: flour (seasoned with salt and pepper) in the first; eggs whisked with Dijon mustard and salt in the second; and panko in the third.
  4. Dredge chicken in flour, coat in egg mixture, then press into panko breadcrumbs.
  5. Heat 1/2 inch of vegetable oil in a large cast iron skillet to 350F.
  6. Fry each schnitzel for 2-3 minutes per side until deep golden brown.
  7. Transfer to a wire rack and hold warm in the oven.

Caper Dill Butter Sauce

Ingredients

  • ⅔ cup white wine vinegar
  • 1 large shallot, finely diced
  • 2 TBS capers, chopped
  • 2 sticks unsalted butter, cubed and very cold
  • 1 TBS dill chopped
  • 1 TBS fennel fronds, chopped
  • Pinch of salt

Steps

  1. Sweat shallots in one cube of butter over low heat for 1-2 minutes.
  2. Add white wine vinegar, increase heat to medium-high, and reduce by 2/3.
  3. Turn off heat and whisk in remaining cold butter cubes one at a time to emulsify.
  4. Stir in salt, fennel fronds, dill, and capers; serve immediately.

Fennel Salad

Ingredients

  • 1 fennel bulb, thinly shaved
  • 1 green apple, thinly shaved
  • 2 TBS apple cider vinegar
  • 1 TBS lemon juice
  • 4 TBS olive oil
  • 1 TBS Dijon mustard
  • 1 tsp honey
  • Pinch of salt and pepper

Steps

  1. Whisk together vinegar, lemon juice, oil, mustard, honey, salt, and pepper in a large bowl.
  2. Shave fennel and apple thinly with a mandolin and add to the dressing.
  3. Toss to coat and chill in the fridge until ready to serve.

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