Crispy Chicken Schnitzel with Vibrant Autumn Kale Salad: Your Perfect Fall Meal

Embrace the flavors of the season with this incredibly satisfying **Chicken Schnitzel and Autumn Kale Salad** recipe. This dish masterfully balances savory, sweet, and tangy notes, creating a symphony of textures and tastes that will delight your palate. Imagine perfectly golden, crispy chicken schnitzel served alongside a colorful, nutrient-rich salad brimming with tender kale, sweet roasted butternut squash, crunchy pumpkin seeds, juicy red grapes, wholesome quinoa, and salty feta, all brought together by a bright White Balsamic Honey Mustard Vinaigrette. It’s a match made in culinary heaven, promising to become your new favorite autumnal meal spread!

Creating delicious Chicken Schnitzel might seem intimidating, but it’s surprisingly simple and quick to prepare. These tender, crispy cutlets are a fantastic foundation for a wide range of meals, and in this recipe, they truly shine when paired with our specially crafted autumn kale salad. Utilizing common pantry staples and fresh seasonal produce, this dish comes together effortlessly. A key tip for the salad is to allow the massaged kale to rest while you prepare the chicken; this step helps tenderize the kale, making it more enjoyable to eat and ensuring every bite is perfectly soft yet retains a slight bite. Don’t let the list of ingredients deter you; with a bit of mise en place, you can have this impressive and wholesome meal on the table in under an hour.

Why You’ll Love This Chicken Schnitzel and Autumn Kale Salad

This recipe isn’t just a meal; it’s an experience. Here’s why it deserves a spot in your fall dinner rotation:

• Perfect Flavor Balance: The crispy, savory schnitzel is beautifully complemented by the sweet, tangy, and earthy tones of the autumn kale salad.
• Nutrient-Packed: Loaded with fresh vegetables like kale and butternut squash, lean protein from chicken, and wholesome grains from quinoa, it’s a meal you can feel good about.
• Seasonal & Fresh: Highlights the best produce of the autumn season, bringing vibrant colors and robust flavors to your table.
• Easy & Quick: Despite looking gourmet, this dish is designed for efficiency, coming together in under an hour with minimal fuss.
• Versatile: Great for a weeknight dinner, impressive enough for entertaining, and perfect for meal prepping healthy lunches.

How to Make Chicken Schnitzel and Autumn Kale Salad

Let’s break down the preparation into manageable steps, starting with the star of our salad’s flavor: the dressing.

Crafting the White Balsamic Honey Mustard Vinaigrette

This simple yet incredibly flavorful dressing is the glue that binds all the delicious components of our autumn salad. It’s bright, tangy, and perfectly sweet, making it an ideal complement to both the robust kale and the rich chicken. You’ll need just a few pantry staples:

• 1 tbsp minced shallot
• 2 tbsp White Balsamic Vinegar (or Apple Cider Vinegar for a similar tang)
• 6 tbsp neutral oil (like canola or vegetable oil)
• 1 tbsp Dijon mustard
• 2 tsp honey (raw or regular)
• Salt and pepper to taste

In a jar with a tight-fitting lid, combine the minced shallots and White Balsamic Vinegar. Allow the shallots to macerate in the vinegar for 5-10 minutes. This crucial step softens the shallots and mellows their flavor, infusing the vinegar with their delicate aroma. After maceration, add the remaining ingredients: neutral oil, Dijon mustard, honey, and a pinch of salt and pepper. Secure the lid tightly and shake vigorously until all ingredients are fully combined and emulsified into a smooth, creamy dressing. Set aside, ready to elevate your salad.

Pro Tip: If you’re looking for an alternative dressing, my Maple Vinaigrette also pairs beautifully with the autumn flavors in this recipe, offering a slightly different sweet and tangy profile.

Preparing the Autumn Kale Salad

This vibrant salad is a celebration of fall produce, offering a delightful mix of textures and flavors. Here’s how to get it ready:

Tenderizing the Kale

Begin with one bunch of dinosaur (Lacinato) kale. While any type of kale works, Lacinato is preferred for its tender texture and slightly sweet flavor. Rinse the kale leaves thoroughly and pat them dry. Remove the tough center ribs from the leaves and discard them. Chop or tear the kale leaves into bite-sized pieces and place them in a large mixing bowl. Add about half of the prepared vinaigrette to the kale. Now, using your hands, gently massage the kale for 2-3 minutes. This process breaks down the tough fibers, making the kale more tender and easier to digest. Once massaged, set the kale aside to rest while you prepare the other components.

Roasting the Butternut Squash

Roasted butternut squash adds a wonderful sweetness and creaminess to the salad. While you can certainly peel and cut your own squash, pre-cut butternut squash is a fantastic time-saver. If preparing from scratch, here’s the easiest method:

• Use a sturdy vegetable peeler to remove all the skin from the butternut squash.
• Next, carefully cut off both the top and bottom ends.
• Slice the squash in half lengthwise. With a spoon, scoop out the seeds and any stringy fibers.
• Cut the squash into uniform 1-inch cubes. Uniform pieces ensure even cooking.
• You can roast more than you need for this salad and save the rest for other meals, such as a comforting mashed butternut squash, which is prepared much like mashed potatoes.

For this recipe, take two cups of cubed butternut squash. Spread them in a single layer on a parchment-lined rimmed baking sheet. Drizzle generously with olive oil and sprinkle with salt and pepper. Roast in a preheated 400ºF (200ºC) oven for approximately 20 minutes, or until the squash is fork-tender and slightly caramelized. Remove from the oven and allow to cool completely before adding to the salad.

Gathering Other Salad Components

While the squash cools, prepare the remaining ingredients for the autumn kale salad. Slice 1 cup of sweet red, seedless grapes in half; their burst of sweetness is a delightful contrast. Measure out 1/2 cup of crumbled feta cheese for a salty, tangy kick, 1/4 cup of pepitas (roasted pumpkin seeds) for a satisfying crunch, and 1/2 cup of cooked quinoa for added protein and texture. Feel free to adjust the quantities of these ingredients to suit your personal taste preferences.

How to Prepare the Crispy Chicken Schnitzel

The star of the plate, our crispy chicken schnitzel, is surprisingly simple to achieve. The key lies in proper preparation and a quick fry.

Setting Up the Breading Station

You’ll need three shallow bowls to create an efficient breading “assembly line”:

1. First bowl: Add 1 cup of all-purpose flour. Season lightly with salt and pepper.
2. Second bowl: Whisk 2 large eggs until well beaten.
3. Third bowl: This is our special breadcrumb mixture for ultimate crispiness and flavor. Combine 1 cup of Panko breadcrumbs (Japanese breadcrumbs, known for their superior crunch), 1 cup of plain regular breadcrumbs, 1 tsp of sweet paprika for color and subtle warmth, 1 tsp of dried thyme for herbaceous notes, and a good pinch of salt and pepper. Mix these ingredients thoroughly with a fork.

Pounding and Seasoning the Chicken

For the best schnitzel, choose trimmed, skinless, boneless chicken thighs for their extra flavor and moisture, though chicken breast cutlets work wonderfully too. Place each piece of chicken between two sheets of plastic wrap or inside a large freezer bag. Using a meat mallet or the flat side of a heavy pan, pound each piece of chicken until it is uniformly thin, about 1/4 to 1/8 inch thick. This is a critical step, as thin cutlets cook quickly and evenly, ensuring a tender inside and crispy crust. Once all chicken pieces are pounded, pat them dry with paper towels if necessary, and season generously with salt and pepper on both sides.

Frying the Chicken Schnitzel

In a wide, thick-bottomed skillet, cast iron pan, or Dutch oven, heat about 3/4 cup of neutral oil (like canola or vegetable oil) over medium-high heat. The oil is ready when it starts to shimmer or glisten slightly, but not yet smoking. You can test it by dropping a tiny pinch of breadcrumbs; they should sizzle immediately. Have a plate lined with paper towels ready nearby to absorb any excess oil from the fried chicken pieces.

How to Cook Chicken Schnitzel

Now for the exciting part – frying those perfectly breaded cutlets! Take one piece of pounded chicken and dredge it completely in the flour, shaking off any excess. Next, dip the floured chicken into the beaten egg mixture, ensuring it’s fully coated. Finally, press the chicken into the panko/breadcrumb mix, making sure both sides are generously and evenly covered. Carefully place the breaded chicken piece into the hot oil in the skillet; it should sizzle immediately. Cook for approximately 4-6 minutes on one side until deeply golden brown and crispy. Using tongs, flip the chicken piece and fry for another 3-4 minutes on the second side until it’s also golden brown and cooked through. The internal temperature should reach 165ºF (74ºC).

Once cooked, transfer the fried chicken piece to the plate lined with paper towels to drain any excess oil, helping to maintain its crispiness. Continue this process with the remaining chicken pieces, frying them in batches if necessary to avoid overcrowding the pan, which can lower oil temperature and lead to soggy schnitzel.

How to Assemble the Chicken Schnitzel and Autumn Kale Salad

With all your components ready, it’s time to bring this beautiful meal together. Return to the bowl with your massaged kale and remaining dressing. Add the cooled roasted butternut squash, sliced red grapes, pepitas, cooked quinoa, and crumbled feta cheese. Toss everything gently to combine, ensuring all ingredients are well-coated with the delicious vinaigrette. Taste and adjust seasoning or add more dressing if desired to suit your preference.

On a large serving platter, artfully arrange the vibrant autumn kale salad. Place the crispy chicken schnitzel pieces alongside the salad. For serving, we recommend one piece of chicken with about 1 cup of the salad. Offer any extra White Balsamic Honey Mustard Vinaigrette on the side for those who prefer more dressing.

Serve immediately and savor the harmonious blend of flavors and textures in every bite!

Enjoy this delightful autumn creation!

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All content and photographs ©Claudia’s Table and claudiastable.com

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