Crispy Chicken Schnitzel with Creamy Corn
By Dominic Lamirande
I love the irresistible textural contrast of these crispy chicken schnitzels served over creamy, thyme-scented sweet corn. A gourmet reinvention of a classic favorite, featuring a summery twist and celebrating local sweet corn!
Crispy schnitzel over a bed of fresh and sweet corn
Another recipe for corn season in Quebec! From mid-July to September, what do you say about preparing it in a way other than straight on the cob?
I suggest revisiting the classic schnitzel by playing with a contrast of textures. The chicken cutlet, coated in crispy panko breadcrumbs, rests on the comforting creaminess of a skillet of fresh sweet corn cooked with 35% cream.
The secret lies in the subtle aroma of fresh thyme! Simple to make, this recipe brings a cozy bistro feel to the table in under 30 minutes.
Lighter option: Replace the 35% cream with 15% country cream or evaporated milk, and cook the schnitzels in an air fryer or in the oven at 390°F (200°C) for 10 to 12 minutes, lightly sprayed with a bit of oil.
Why make this recipe?
- Contrast of textures: the crispy exterior of the chicken pairs wonderfully with the rich creaminess of the corn.
- Quick to make: ready in under 30 minutes, perfect for busy weeknights or when you’re out of inspiration!
- Fresh corn in the spotlight: af antastic, original way to showcase seasonal Quebec corn!
- A crowd-pleasing dish: a meal that both kids and adults will love, thanks to its simple and comforting flavors.
Tips for a perfect recipe:
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Evenly flatten the chicken: use a meat mallet or a rolling pin to achieve a consistent thickness of about 1 cm. This ensures fast, even cooking without drying out the meat.
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Press the panko firmly: when coating the chicken, press down firmly with the palm of your hand into the panko breadcrumbs so they adhere perfectly and form a nice, dense crust.
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Keep it crispy: place the cooked schnitzels on a wire rack set over a baking sheet (rather than directly on paper towels) and keep them warm in the oven at 200°F (90°C) if needed while you finish the corn. Air will circulate underneath, keeping the crust perfectly crispy.
Set up a breading station by placing the flour, the beaten egg mixed with 1 tbsp of water, and the panko breadcrumbs mixed with the fresh thyme into three separate shallow bowls. Season the chicken pieces with salt and pepper.
Coat each piece of chicken in flour, dip it into the egg, and press it firmly into the panko breadcrumbs to ensure an even, full coating.
Heat the oil in a large pan over medium-high heat. Cook the schnitzels for about 3 to 4 minutes per side until golden brown. Transfer them to a wire rack or paper towels to remove excess oil, and keep them warm in the oven.
Wipe the skillet clean and melt the butter or oil over medium heat. Add the shallots and cook for 2 to 3 minutes until translucent. Add the corn kernels and cook for another 2 minutes.
Stir in the cream, garlic powder, and thyme. In a small bowl, mix the flour and water together, then pour it into the skillet while stirring to combine. Cook for 1 more minute until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper.
Spoon a generous amount of creamy corn onto each plate. Top with a crispy chicken schnitzel. Garnish with sliced green onions and, if desired, a lemon wedge.
Bon appetit and enjoy!
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