Schnitzel Remake

Styling and Photography by Chanie Apfelbaum

Schnitzel is that food that everyone loves, so you’ll find it on the regular rotation in many homes. I love switching it up with different coatings, from pretzel crumbs to tortilla chip crumbs and more. We always seem to have an extra container of mandlen in the pantry, so “Chicken Soup Fried Chicken” was born!

Mandel Schnitzel

SERVES 6

• 6 thin chicken cutlets
• ⅓ cup flour
• 2 eggs, beaten
• 2 cups mandlen (mini croutons)
• 2 Tbsp chicken soup mix
• salt and pepper, to taste
• canola oil, for frying, or cooking spray, for baking

Chicken Soup Aioli

• ½ cup mayonnaise
• 2 Tbsp chicken soup mix, or to taste

Pulse the mandlen in the food processor to lightly crush, or place in a ziplock bag and crush with a rolling pin.

Prepare a dredging station with three shallow bowls. In one bowl, mix the flour with the chicken soup mix, salt, and pepper. Place the eggs in a second bowl and season with salt and pepper. Place the crushed mandlen in the third bowl.

Dip the chicken in flour, shake off excess, then dip in eggs and mandlen, pressing down to coat well.