What to Cook Tonight #24

Welcoming spring with Buttermilk Chicken Schnitzel with Fennel, Pear & Endive Salad, Orecchiette with Broccoli & Sausage, and a quick Supper Plate with Asparagus & Jammy Eggs.

Buttermilk Chicken Schnitzel

What is it about the combination of fried food with fresh crunchy greens that is so delicious? Maybe it’s the confluence of highbrow and lowbrow, ‘healthy’ and ‘unhealthy’ foods, or a texture thing that makes for such a yummy mouthful. When Rose was at college one of her favourite (albeit not exactly nutritious) dinners was fries and salad — wrapping a bundle of crispy chips in a big lettuce leaf with a tangy Dijon vinaigrette and dipping the whole thing in a little mayo. So good.

Annabel’s mother (and Rose’s grandmother), Anne, was the queen of schnitzel. Hers was always made with beef or occasionally veal when should could find it. It was crisp, tender, and not at all greasy. Anne always served hers very traditionally, with a couple of gherkins. We loved it!

With these things in mind, our first recipe is for Buttermilk Chicken Schnitzel with a beautiful Fennel, Pear & Endive Salad. Schnitzel (and Milanese) seems to be having a moment right now, popping up in trendy wine bars and restaurants all over the world. It feels like a good time to revisit this Austrian (or German, we don’t take sides) classic. We’ve chosen to use chicken here, but you can use veal or even beef if you prefer. We love to serve this with a crisp elegant salad, herby aioli, and pan-fried capers (these are optional, but recommended). There’s something quite beautiful in pairing humble fried chicken with a refined salad.