You can make this schnitzel with chicken, but it tastes amazing with eggplant, too.

This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.


Credit: Photography by Christopher Testani

Recipe Summary test

4 to 6


Ingredient Checklist
Peppery Cumin & Caraway Spice Blend


Instructions Checklist
  • If using eggplant, slice into 1/4- to 1/2-inch planks. Salt the planks generously on both sides and transfer to paper towels to drain for 30 minutes. 

  • If using chicken, butterfly the breasts by slicing horizontally into the long, thick side of each one, taking care not to slice all the way through. Open each breast like a book. Using a meat mallet, pound the chicken between sheets of plastic wrap until it’s 1/8 inch thick. 

  • In a shallow dish, mix the flour with some salt and pepper. In another shallow dish, whisk the eggs and mustard. In a third dish, mix the breadcrumbs, panko, spice blend, and nutmeg.

  • In a large cast-iron skillet, heat 1/2 inch oil over medium to medium-high. Line a large rimmed baking sheet with foil, then top with a wire rack. Preheat the oven to 275°.

  • If using eggplant, pat the planks dry. Coat the eggplant or chicken in the flour, egg, and then the breadcrumbs. Working in batches, fry until deep golden brown, about 3 minutes on each side. Transfer to the baking sheet to drain. While they’re warm, spread a thin layer of honey on the eggplant or chicken. Transfer to the oven to keep warm while you fry the rest.

  • In a small skillet, heat the EVOO over medium-high to high. Add the capers and fry until crispy, 3 to 4 minutes. Transfer to paper towels.

  • Arrange the eggplant or chicken on a platter. Top with the fried capers and Schug. Serve the cabbage alongside.

  • Peppery Cumin & Caraway Spice Blend

  • Heat a medium skillet over medium. Add the spices and cook, tossing frequently, until fragrant, 4 to 5 minutes. Let the spices cool, then transfer them to a spice grinder and pulse until powdery. (Makes about 1/2 cup)