Guardian Service Chicken Schnitzel

As promised, here’s another in our series of recipes adapted for Guardian Service cookware. We've come to call this dish "Chicken Schnitzel," not just because it's fun to say, but because it's an adaptation of a traditional veal Weiner Schnitzel recipe from “Lüchow’s German Cookbook” (by Jan Mitchell, Doubleday, 1952).

Lüchow’s restaurant was a New York destination for fans of traditional German fare, operating for a full century from 1882 to 1982 on E 14th St in lower Manhattan. The restaurant provided an atmosphere of theatrical Gemütlichkeit (arguably the pre-Sardi's Sardi's) while serving celebrities such as operetta composer Victor Herbert (he founded ASCAP in one of Lüchow's booths) and screen star Marlene Dietrich and hosting the post-concert party for Judy Garland’s legendary Carnegie Hall concert.

I’ve simplified their approach to the batter and find it browns to perfection on the Guardian Service Griddle/Broiler. It’s not unlike a “chicken-fried” chicken, although greaseless, one of the chief selling points of the Guardian Service Griddle/Broiler technique.

Chicken Schnitzel

4 6-ounce chicken breasts

3 Tbsp. Grated Parmesan cheese

2 Tbsp. Flour

1 egg, beaten

1 tsp. minced parsley

½ tsp. salt

¼ tsp. pepper

¼ tsp. grated nutmeg

2 cups minced breadcrumbs

Juice ¾ lemon

Parsley for garnish

In a shallow baking dish mix cheese, flour, breadcrumbs, parsley, salt, pepper and nutmeg. Pound chicken breasts until thin; dip in beaten egg and coat well with breadcrumb mixture.

Meanwhile, set the Guardian Service Griddle/Broiler over medium low heat until it passes the “water test”; see previous posts for more info and photos. (NOTE: this is a crucial step for success when cooking with this unit).

Place the breaded chicken breasts on the griddle and cook over medium heat until browned on each side. Remove to platter, squeeze fresh lemon juice over the dish and garnish with parsley and lemon wedges.

Optional: serve with cream gravy with shallots and mushrooms (pictured). Sauté shallots and quartered mushrooms in butter for 10-15 mins, remove from saucepan and reserve. Make a basic white sauce, reincorporate the shallot/mushroom mixture and ladle over fried chicken cutlets.