This recipe works with either chicken breast or chicken thigh meat. (Whenever I make schnitzel, I try to use dark meat (chicken thighs) that have been deboned. The schnitzel comes out more tender, and it
- 4 chicken cutlets, either breast or thigh (deboned), cut into finger-size pieces -
- 1 cup barbecue sauce -
- 1 cup bread crumbs -
- Olive oil for frying -
- 1 onion, chopped -
- 4 large portabella mushrooms, cleaned and finely chopped -
- 1 red bell pepper, finely chopped -
- 1 Tbsp kosher salt -
- Freshly ground black pepper -
- Chopped fresh parsley or chives for garnish -
1. Marinate chicken pieces in barbecue sauce in a large bowl or resealable bag. Refrigerate for half an hour (or overnight).
2. Shake off excess barbecue sauce from chicken and dip all sides into the bread crumbs, coating evenly. (You can freeze the chicken at this point.)
3. When ready to use, preheat a large frying pan with oil and fry chicken on both sides on medium heat until golden brown and cooked through — about 4 minutes on each side. Drain excess oil on paper towels.
4. To make sauce: In a wok or medium saucepan, preheat olive oil on medium heat and add onions. Once onions have become transparent, add peppers and let cook for about 2 minutes. Add mushrooms, then season with salt and pepper. Saute on low heat until vegetables are just turning soft.
5. Top schnitzel with vegetable sauce and garnish with fresh parsley. Serve with cooked brown rice or wild rice pilaf.
TIP: For a lower-fat version, bake the chicken cutlets in a pan that has been smeared with oil. Cover breaded chicken cutlets with vegetable sauce and bake covered at 350°F for 30 minutes (longer for larger cutlets).