Chicken

Schnitzel

with Hot Sauce Butter & Baby Lettuces

HANDS-ON TIME

30 MIN

TOTAL TIME

45 MIN

Serves 4

If the phrase “hot sauce butter” made you sit up and take notice, you are my kind of cook! Chefs in restaurants have been using flavored butters (aka compound butters) for ages; they’re a kitchen ninja’s secret weapon for boosting flavor. Here I blend softened butter with Tabasco and parsley, then refrigerate it until just spreadable (sometimes I freeze it to use later). Then I rub it all over pan-fried chicken cutlets right before serving; you could also set it out in a little bowl for dipping, too.

• 4 tablespoons (½ stick) unsalted butter, melted
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon Tabasco or other Louisiana-style hot sauce
• 1 large egg
• 1 tablespoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1½ cups panko bread crumbs
• 4 (4-ounce) chicken cutlets (about 2 large breast halves, butterflied and cut in two)
• ½ cup canola oil
• 1 (5-ounce) package mixed baby lettuces
• 1 tablespoon fresh lemon juice
• Chopped fresh parsley, for sprinkling
• Lemon wedges, for serving

In a small bowl, whisk together the butter, parsley, and hot sauce. Cover and refrigerate the hot sauce butter until spreadable, about 10 minutes.

Meanwhile, in a shallow bowl, beat the egg with the mustard and a generous pinch each of salt and pepper. Spread the panko in another shallow bowl and season lightly with salt and pepper. Season the chicken cutlets with salt and pepper and dip each in the egg mixture, letting the excess drip off. Dredge the chicken cutlets in the panko, pressing to help it adhere. Transfer to a plate.

In a large skillet, heat the canola oil over medium-high heat until shimmering. Add the coated chicken cutlets and cook, turning once, until golden and crisp, about 8 minutes total. Transfer to a paper towel–lined plate to drain briefly, then transfer to individual serving plates.

In a large bowl, toss the baby lettuces with the lemon juice and season with salt and pepper. Pile the salad alongside the chicken schnitzel. Spread some of the butter on the chicken and sprinkle with parsley. Serve with lemon wedges, passing the remaining hot sauce butter at the table.

DO IT AHEAD The hot sauce butter can be refrigerated in an airtight container for up to 5 days.