Double Crumb & Sage Butter Chicken Schnitzel
This non-traditional spin on schnitzel, a traditional favorite in many cultures, is a collaboration between a chef and his beer sommelier: Erik Blauberg and Coleman Feeney, of Stanton Street Kitchen on the Lower East Side. With ingredients like sage butter and a strongly worded recommendation toward frying in pork fat, these babies are double-crumb breaded and fried right.
A pretty eclectic beer selection Coleman recommends are: pilsner style Kelso (sweet and citrusy on the nose, malty crisp finish, 5.5% alcohol); a witbier, Namaste (pine, spice, and citrus develop on the nose with lemongrass and tartness after sipping, 4.8% alcohol); a double IPA Yang (aggressively candied citrus rounded out by a bitter hoppy taste, 10% alcohol); and a huge double stout called Dragon’s Milk (bouquets of bourbon, dates, and chocolate pudding with whiskey, oak, and charcoal on the finish, 10% alcohol). Coleman promises that for each beer the chicken takes on a dramatically different flavor profile.
- 4 Boneless Chicken cutlets (pounded thin)
- 1/2 cup flour (all purpose)
- 4 eggs (whipped)
- 1/2 cup panko bread crumbs (Japanese-style bread crumb)
- 1/2 cup bread crumbs (unseasoned)
- 1/2 cup peanut oil (or vegetable oil)
- Salt & Pepper to taste
- 2 sage sprigs (optional)
- 2 tbsp butter (sweet, unsalted)
- 2 cups corn oil or pork fat
- Dredge the chicken cutlets in flour, then shake off any excess so that chicken is lightly dusted. Place the chicken in eggs and lightly coat each side.
- Next mix the two bread crumbs together and place the chicken into the bread crumbs and lightly coat. Meanwhile heat the oil in a large deep pan. Season the chicken to taste with salt and pepper.
- Carefully place the chicken into the oil, shaking the pan gently (careful not to burn yourself). Lightly brown the chicken then turn over and continue to brown, add the sage (optional) and butter, baste lightly, and remove from the pan. Blot on a towel to remove any excess oil. Serve immediately.