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Volume 127

Dinner This Week: Chicken Schnitzel

By Keith Dresser Published

This week’s menus include Chicken Schnitzel, Scrambled Eggs with Shiitake Mushrooms and Feta Cheese, and Butter-Basted Fish Fillets with Garlic and Thyme for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Chicken Schnitzel and Apple-Fennel Rémoulade

Chicken Schnitzel is defined by thin, tender, juicy cutlets coated in a fine, wrinkly crust that puffs away from the meat during frying. Fine store-bought bread crumbs held in place by an egg wash form a compact crust, and adding oil to the eggs makes the coating slightly elastic. Bathing the cutlets in oil quickly sets the crust so that the breading traps steam, which then causes the coating to puff away from the meat. Apple-Fennel Rémoulade is a creamy, crunchy, fragrant salad that pairs well with the chicken. Cutting the mayonnaise-based dressing with whole-grain mustard, caper brine, and lemon juice makes for a rich but bright and tangy salad.

Printable Shopping Lists: Chicken Schnitzel and Apple-Fennel Rémoulade

Equipment Review Large Dutch Ovens

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Dinner 2: Scrambled Eggs with Shiitake Mushrooms and Arugula Salad

For our Scrambled Eggs with Shiitake Mushrooms and Feta Cheese, we add olive oil to the eggs to tenderize them and lend richness. We cook the eggs quickly in more olive oil, stirring constantly to create large curds. When the curds are well established but still a little wet, we fold in precooked shiitake mushrooms. This way, the eggs can set up around the shiitakes and create a cohesive dish that we garnish with salty feta cheese. To eliminate excess moisture in Orange and Radish Salad with Arugula, we drain the oranges before tossing them with the greens. Lime juice forms the base of the dressing, but lemon juice or white wine vinegar will work equally well. Arugula provides a peppery bite.

Printable Shopping Lists: Scrambled Eggs with Arugula Salad

Equipment Review Plastic Spatulas

Just a spatula? Sure, but it’s a tool you use every day. So having one that really works can be as important as having the right knife.

Dinner 3: Butter-Basted Fish Fillets and Roasted Mushrooms

Our recipe for Butter-Basted Fish Fillets with Garlic and Thyme employs a technique that involves repeatedly spooning sizzling butter over food as it cooks. It’s great for mild, lean, flaky fish such as cod, haddock, or snapper. The butter helps cook the top of the fillet as the skillet heats the bottom, allowing you to flip the fish only once and early in the cooking process—before the flesh has become too fragile. Roasted Mushrooms with Parmesan and Pine Nuts is a rich, woodsy side dish. We start by brining the mushrooms in a saltwater solution. We then roast them in the oven for about an hour until they are deeply browned. Finally, we coat the mushrooms in melted butter and lemon juice before adding flavorful mix-ins: Parmesan, parsley, and pine nuts.

Printable Shopping Lists: Butter-Basted Fish Fillets and Roasted Mushrooms


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.