Recipe by Rachael Ray
- 4 boneless, skinless chicken breasts (6 to 8 oz. each)
- Salt and pepper
- About 1 cup flour
- 3 eggs
- About 3 tbsp. milk
- 1 tbsp. Dijon mustard
- 2 cups dried breadcrumbs
- About 1/4 tsp. ground or freshly grated nutmeg
- Safflower or other frying oil
- 2 tbsp. butter
- 2 Honeycrisp apples, thinly sliced with a knife or on a mandoline
- 1 bulb fennel—quartered, cored and thinly sliced with a knife or mandoline, plus 1/2 handful of fennel fronds
- 1 large or 2 medium onions, halved and thinly sliced
- 1 shot (1 1/2 oz.) apple schnapps or apple brandy
- 1/2 handful of fresh dill
- Lemon wedges
1. Preheat the oven to 200°.
2. Working with 1 breast at a time, butterfly the chicken by cutting horizontally [1, above] with a sharp knife almost all the way through [2, above]. Open like a book [3, above] and pound between sheets of plastic to about 1/8 inch thick. Season with salt and pepper.
3. Set up a breading station: Place the flour in a shallow dish; season. In another shallow dish, beat the eggs, milk and mustard; season. Place the breadcrumbs in a third shallow dish; season with the nutmeg and salt.
3. In a large skillet, heat 1/8 inch oil over medium to medium-high. Working in two batches, coat the chicken in the flour, then the egg, then the breadcrumbs, pressing to adhere. Fry until deep golden and cooked through, about 3 minutes per side. Transfer the schnitzel to a wire rack set inside a baking sheet; keep warm in the oven.
4. Meanwhile, for the schn’apple, heat another large skillet over medium to medium-high. Add the butter. When it melts, add the apples, sliced fennel and onion; season with salt and cook, stirring often, until crisp-tender, about 5 minutes. Stir in the schnapps and toss in the fennel fronds and dill.
5. Serve the schnitzel with the fennel mixture and lemon wedges.