Homemade Schnitzel on the Porch
PHOTOS + RECIPE by Phyllis Higgerson of Henhurst Interiors
Late summer in Vermont is a magical period of warm days and cool nights, turning leaves, and star filled skies. Although the sun’s track is inching toward the horizon, local farmers still fill our favorite farm stands with a bounty of produce. We take advantage of these fresh offerings as long as they last, because while the northern New England Summer is astonishing in its beauty, it is also achingly short. Even as cooler evenings begin to creep in, we take advantage of clear nights and eat outdoors whenever the weather allows. As we adjust to the family’s Fall schedule we keep dishes simple, consisting of few ingredients and requiring minimal time in the kitchen. Our dish of Homemade Schnitzel is a regular when local corn and tomatoes are plentiful near Summer’s end.
- 2 boneless, skinless chicken breasts
- ½ cup of flour
- 1 cup panko
- 2 eggs
- Salt and pepper to taste
- ½ cup of olive oil
- Four plentiful handfuls of arugula, washed and spun dry
- Two ears of fresh corn, boiled and cut from the cobs
- 1 cup cherry tomatoes, halved and seasoned
- Your favorite vinaigrette
- Slice chicken breasts in half lengthwise yielding four flat cutlets. Place individual cutlets between layers of wax paper and gently pound flat with the back of a small sauté pan.
- On one plate season flour liberally with salt and pepper, in a shallow bowl whisk eggs, on a second plate pour panko. Dredge cutlets in flour, dunk in egg and coat liberally with panko.
- In a 12” skillet, heat oil over medium-high heat and fry chicken cutlets, two at a time, until golden brown on each side, turning once. Remove from heat to paper towel to drain, then slice into ½ inch strips on the diagonal.
- Dress Arugula with vinaigrette.
- In wide bowls place chicken strips on a bed of the arugula and top with corn and tomatoes. Serve with a bottle of chilled wine and a fresh baguette.