Schnitzel Caprese in the Kitchen with Jenn

It is the time of year when everyone’s gardens are thriving. Many times they are producing more than we can eat, which is why I decided to make a meal that would incorporate three different items from the garden: tomatoes, basil and cucumbers. I used my Landesverband Frauengruppe Cookbook to make Duetscher Kulturverein, St. Louis’ Chicken Schnitzel Caprese and Eva-Maria Rill’s (Chicago Donauschwaben) Cucumber Salad.  

St. Louis’ Chicken Schnitzel Caprese is a fresh take on schnitzel and a great way to use your summer vegetables. Although I do not typically think of tomatoes and basil when I get a hankering for schnitzel, this recipe does not disappoint. The sauce, made with white wine and mushrooms, gives the dish the classic taste that I look for in schnitzel.  

The chicken is coated in flour, salt and pepper, creating a simple breading that allows the delicious sauce and vegetables to shine. The thin breading, fresh tomatoes and fragrant basil result in a lighter schnitzel, perfect for a hot summer night, especially when served with Eva-Maria Rill’s Cucumber Salad. The fresh tomatoes on the schnitzel pair beautifully with the cucumbers in the salad. 

Both of these recipes make smaller portions, perfect for two people. Many times I find recipes are written to feed four or six people but the Landesverband Frauengruppe Cookbook has a variety of recipes for you, whether you are feeding two people or twenty people. The book also contains different variations of each dish. You may not have all the ingredients to make Eva-Maria Rill’s Cucumber salad but you may have everything you need to make someone else’s. Whatever you have in your pantry and whichever vegetables you are growing in your garden, you will find a recipe that works for you. 

By Jenn Lineman Blank

CHICKEN SCHNITZEL CAPRESE  (Huehnerschnitzel Caprese)  

2 (5 ounce) chicken breasts ½ cup onions chopped 

½ cup flour ½ cup white wine  

½ teaspoon salt ½ cup chicken stock 

¼ teaspoon pepper 1 medium tomato sliced into 6 slices 

1 tablespoon olive oil 2 ounces (about a ½ cup) Parmesan cheese grated  

1 cup mushrooms sliced 6 basil leaves 

Pound chicken breast to ¼” thickness. Mix flour, salt and pepper. Heat skillet to medium heat. Dredge chicken in flour mixture; sauté cutlets in olive oil till lightly browned on both sides. Remove to platter. Add onions to the pan, sauté for 1 minute; add mushrooms and brown. Add 2 teaspoons of flour to pan, mix, add the white wine and chicken stock, stir until thickened. Add a bit more flour mixed with water if you like it a bit thicker. Bring to a simmer and stir to incorporate for 1 minute. ASSEMBLY: place the chicken on the plate; top with mushroom sauce, then cheese and then the sliced tomatoes. Place in 350 degree oven to melt the cheese. Remove and top with basil leaves and serve. 

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