Dinner, Lunch

BC Chicken Schnitzel with Cheesy Spätzle & Dill Pickle Slaw

Servings6

Time to Cook45 minutes

Time to Prepare30 minutes

Recipe developed for BC Egg by Chef Trevor Randle

As the days get shorter and the temperature drops, there’s nothing quite like gathering around the table for a warm, comforting meal. This BC Chicken Schnitzel with Cheesy Spätzle and Dill Pickle Slaw brings together local favourites in a dish made for cozy winter evenings. Crispy, golden chicken is paired with tender homemade spätzle tossed with rich Gruyère, while a bright dill pickle slaw adds just the right amount of crunch and tang. Featuring BC eggs, chicken, milk and fresh produce, it’s a hearty celebration of the ingredients grown and raised close to home.

Ingredients

Chicken Schnitzel

3 BC eggs
6 BC chicken breasts
240 ml (1 cup) all purpose flour
125 ml (½ cup) BC milk
30 ml (2 Tbsp) Dijon mustard
480 ml (2 cups) panko breadcrumbs
15 ml (3 tsp) fine sea salt (divided)
3 ml (½ tsp) black pepper (divided)
Canola oil (for frying)
1 lemon
Minced parsley (for garnish)

Cheesy Spätzle

4 BC eggs
500 ml (2 cups) all purpose flour
3 ml (½ tsp) salt
2 ml (¼ tsp) nutmeg
2 ml (¼ tsp) black pepper
125 ml (½ cup) BC milk
30 ml (2 Tbsp) salted butter
250 ml (1 cup) grated gruyere

Dill Pickle Slaw

500 ml (2 cups) shredded green cabbage
250 ml (1 cup) shredded red cabbage (rinsed)
125 ml (½ cup) chopped dill pickles
125 ml (½ cup) grated BC carrot
125 ml (½ cup) sliced green onions
80 ml (⅓ cup) toasted sunflower seeds
60 ml (¼ cup) canola oil
60 ml (2 Tbsp) pickle juice
60 ml (2 Tbsp) lemon juice
45 ml (3 Tbsp) Dijon mustard
45 ml (3 Tbsp) honey
Salt + pepper to taste

Instructions

Season flour with 5 ml (1 tsp) salt + 3 ml (½ tsp) pepper.
Whisk eggs, milk, Dijon, 5 ml (1 tsp) salt + 3 ml (½ tsp) pepper.
Season panko with 5 ml (1 tsp) salt + 3 ml (½ tsp) pepper.
Butterfly chicken; pound to ¼-inch thickness.
Bread each piece: flour → egg mix → panko.
Pan‑fry in shallow oil over medium heat until golden on both sides.
Drain on paper towel; finish with parsley + lemon.

Cheesy Spätzle

Bring a large pot of water to a boil.
Mix flour, salt, pepper, nutmeg.
Add milk + eggs and mix until smooth.
Press dough through a spätzle maker (or perforated pan) into boiling water.
When pieces float, transfer to ice water.
Drain.
Sauté in butter until lightly browned.
Remove from heat and stir in gruyere.

Dill Pickle Slaw

Combine cabbage, pickles, carrot, green onions, sunflower seeds.
Whisk dressing ingredients together.
Toss and serve fresh.

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