Butter Chicken Schnitzel

Kids will love this fusion variation on chicken strips, cooked up by chef Vikram Vij.

  • By Vijram Vij, excerpted from Goodness: Recipes and Stories
  • October 29, 2015
Image Author: Jodi Pudge
  • Yield: Serves 6.


Homestyle Butter Sauce

¼ cup canola oil

2 to 3 tbsp crushed garlic (6 to 9 medium cloves)

1 small can (6 oz) tomato paste or ¾ cup crushed canned tomatoes, with juice

1 tbsp sweet paprika

2 tsp garam masala (optional)

1 ½ tsp sea salt

1 tsp ground turmeric

1 tsp ground cumin (or 1 tbsp if not using garam masala)

1 tsp ground coriander

1 tsp cayenne pepper (optional)

1 ½ cups water

1 ½ cups whipping (35%) cream

Chicken Schnitzel

2 lb skinless, boneless chicken breasts or thighs, cut in 2-by-3-inch pieces

½ cup all-purpose flour

1 tsp sea salt

2 eggs

1 cup fine dry bread crumbs ½ to ¾ cup oil, divided


Butter Chicken Sauce

In a medium saucepan over medium heat, heat oil for 1 minute. Add garlic and sauté until golden, or about 1 minute. (It will become slightly sticky, but keep stirring.) Add tomato paste and stir well. Reduce heat to low and add paprika, garam masala (if using), salt, turmeric, cumin, coriander and cayenne (if using). Stir well and sauté for 4 minutes. Stir in water and cream, then remove mixture from heat and set aside until ready to reheat for serving.

Chicken Schnitzel

Place chicken pieces on a clean work surface and lightly pound them with the heel of your hand to flatten to ½-inch thick. Transfer to a plate and set aside.

Spread flour on a plate and stir in salt. Beat eggs in a large bowl. Spread bread crumbs on another plate. Set aside 2 baking sheets: one lined with paper towel, the other not.

Working with 1 piece of chicken at a time, dip chicken in flour, lightly coating both sides. Shake off any excess flour, then dip chicken into beaten eggs, lightly coating both sides. Finally, dredge chicken in bread crumbs, making sure to coat both sides and to shake off any excess. Place coated chicken on unlined baking sheet.

Heat 2 tbsp oil in a deep-sided skillet over medium-high for 3 to 4 minutes, until oil is hot enough that chicken will start to cook immediately. (If the oil isn’t hot enough, it will soak into the bread crumbs and you will have greasy rather than crispy chicken.)

Using a pair of tongs, add each piece of chicken (as many as will easily fit in the pan), then pan-fry each side for 3 minutes. Use a knife to cut into the first cooked piece: the meat should be white without any pink, and the flesh should be succulent. (If bread crumbs begin to burn within 1 minute, reduce heat.) Transfer cooked schnitzel to the prepared baking sheet to drain. Repeat with the remaining pieces of chicken.

Once all (or most) of chicken has been fried, warm prepared butter sauce on medium-high heat. As soon as it comes to a boil, stir well and reduce heat to low. Simmer for 5 minutes, then turn off heat. Serve schnitzel with a bowl of butter sauce for dipping.

From Goodness: Recipes & Stories by Peter Neal and Chris Neal. Published by Blakeman Books. Recipe copyright
© Vikram Vij.

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