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Horseradish Chicken Schnitzel with Herbed Yogurt Sauce

Horseradish Chicken Schnitzel with Herbed Yogurt Sauce

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Prep Time 2 hours 10 minutes
Cook Time 30 minutes
Total Time 2 hours 40 minutes
Course Main Course
Servings 4

Ingredients
  

For the marinade

  • 1 Cup plain kefir
  • 3 Tablespoons prepared horseradish
  • 2 Teaspoons lemon zest
  • 1 Tablespoon olive oil
  • 3 Cloves garlic smashed
  • 5 Sprigs fresh dill
  • ½ Teaspoon kosher salt
  • ¼ Teaspoon pepper

For the yogurt sauce

  • 2 Tablespoons plain kefir
  • 2 Tablespoons sour cream
  • 1 Tablespoon prepared horseradish
  • 2 Teaspoons Dijon mustard
  • 1 Tablespoon fresh dill finely chopped
  • 1 Tablespoon fresh parsley finely chopped
  • 1 Clove garlic smashed
  • Salt and pepper to taste

For the chicken

  • 2 Boneless, skinless chicken breasts pounded to ¼ inch thickness
  • 2 Eggs beaten
  • All purpose flour as needed for dredging
  • Panko breadcrumbs as needed for breading
  • Canola oil as needed for frying
  • Lemon wedges for serving
  • Fresh dill and parsley for garnish

Instructions
 

  • In a plastic bag or large glass bowl, mix together all the ingredients for the marinade.
  • Place the chicken breasts between two large pieces of plastic wrap and pound them to ¼ inch thickness with a meat mallet. Season with salt and pepper. Add the chicken to the marinade and place in the refrigerator for two to three hours.
  • Make the herbed yogurt sauce. In a small bowl, mix all of the ingredients for the sauce together and refrigerate for later use.
  • Heat canola oil in a large frying pan over medium heat. There should be enough oil to come halfway up the side of each the piece of chicken when you lay it in the pan. Keep the oil at around 330 degrees (test with a thermometer) so that the crust gets crispy but doesn't burn.
  • Beat the eggs on one plate or shallow bowl. On two more plates, place the flour and the panko breadcrumbs. Remove the chicken from the marinade, dredge in the flour, then dip in the egg and then into the panko. Make sure to pack the panko into the chicken. Repeat these steps with each piece of chicken and fry, one at a time, on each side for about 4 minutes or until golden brown.
  • Serve with the herbed yogurt sauce, fresh herbs and lemon wedges. Enjoy!
Keyword breaded chicken, chicken cutlets, chicken dinner, chicken schnitzel, horseradish sauce
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