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A Modern Rose: Chicken Schnitzel with a Modern Twist

With all the wonderful foods from around the world has Berlin forgotten about the traditional German dish? Fear not – Rose Silford revamps the standard schnitzel and gives it an Asian twist.

Image for A Modern Rose: Chicken Schnitzel with a Modern Twist
Photo by Rose Silford

Living in Berlin we are lucky enough to be surrounded by foods from around the world but this sometimes means that we forget about those traditional German dishes.

Schnitzel is what I think of as a typical German dish. You can’t get any more German conventionally made from pork or veal with deep fried breadcrumbs, served with potatoes, cucumber salad (or sauerkraut) and washed down with a large beer.

This week, I am giving it a modern twist by combining it with one of Berlin’s popular cuisines Asian. German food is often negatively seen as being too heavy or unhealthy. I make a gently fried chicken schnitzel with a cucumber salad that includes soy sauce, wasabi paste and sesame seeds creating a fresh sushi vibe to the dish.

This is fusion cooking at its best.

Ingredients: Serves 2

2 chicken breasts

100g dried breadcrumbs

50g grated parmesan

handful of fresh coriander (finely chopped)

2 tbpsn sunflower oil (for frying)

2 medium free range eggs

ground black pepper

juice of half a lemon. Plus lemon wedges to serve

For the cucumber wasabi salad:

half a cucumber

1 red pepper (finely chopped)

handful of finely chopped spring onions

2 tbpsn sesame seeds

2 tbpsn dark soy sauce

1 tspn wasabi paste

fresh coriander (with a little extra for garnish)

Wrap the chicken breasts in cling film and lay out flat on the work top. Flatten out the chicken breasts using a meat hammer so that they are big and thin.

Alternatively you can use a rolling pin and roll them out flat.

Heat the sunflower oil in a large frying pan. In the meantime add the breadcrumbs, chopped coriander, parmesan and black pepper to a bowl. In a separate bowl beat the eggs.

Unwrap the meat from the cling film and rub in the lemon juice. Dip each piece into the beaten eggs, coating the meat well and then dip into the bowl of breadcrumbs again coating the meat well. Repeat with the other piece of meat.

Place the chicken into the now hot pan and cook on each side on a medium heat for around 4-5 minutes or until golden, lightly crisp and cooked through.

Whilst your schnitzel is frying you can prepare the salad. Peel the skin off the cucumber. Then grate the rest of the cucumber into a small mixing bowl. Add the rest of the ingredients to the bowl and mix well.

Once the schnitzel is cooked take the meat out of the pan and place onto some kitchen towels to drain off any oil. Then plate up the meat with the salad on the side.

Garnish with lemon wedges and fresh coriander.

For more great recipes check out A Modern Rose website