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Introduction
This is one of those fast and easy suppers that makes you — and whoever else is eating it — purr with delight.
You don't have to use garlic infused oil, but minced garlic is likely to burn. What I'd suggest as an alternative, then, is that you cook a peeled garlic clove in oil, removing it once it's golden on both sides, and then proceed with the bacon.
For US cup measures, use the toggle at the top of the ingredients list.
This is one of those fast and easy suppers that makes you — and whoever else is eating it — purr with delight.
You don't have to use garlic infused oil, but minced garlic is likely to burn. What I'd suggest as an alternative, then, is that you cook a peeled garlic clove in oil, removing it once it's golden on both sides, and then proceed with the bacon.
For US cup measures, use the toggle at the top of the ingredients list.
As featured in
NIGELLA EXPRESS
2007
As featured in
NIGELLA EXPRESS
2007
Ingredients
Serves: 4
MetricCups
- 1 teaspoon garlic infused olive oil (see intro)
- 4 rashers streaky bacon
- 4 chicken escalopes (approx. 125g / 4oz each)
- 100 millilitres white wine
- 1 teaspoon garlic flavored oil (see intro)
- 4 rashers bacon
- 4 chicken escalopes (approx. 125g / 4oz each)
- ⅓ cup white wine
Method
- Put the oil in a frying pan and add the streaky bacon.
- Fry till the streaky bacon is crisp and the pan is full of bacony juices. Remove the streaky bacon to a piece of foil, wrap it and set it aside for a moment.
- Fry the chicken for about 2 minutes a side, until there is no pinkness when you cut into a piece. Make sure the pan's hot so that the escalopes catch a little, turning beautifully bronze.
- Remove the chicken to a serving plate and quickly crumble the streaky bacon you've set aside into the pan, then pour in the wine, letting everything bubble up, and, finally, pour over the chicken pieces.
- Put the oil in a frying pan and add the bacon.
- Fry till the bacon is crisp and the pan is full of bacony juices. Remove the bacon to a piece of foil, wrap it and set it aside for a moment.
- Fry the chicken for about 2 minutes a side, until there is no pinkness when you cut into a piece. Make sure the pan's hot so that the escalopes catch a little, turning beautifully bronze.
- Remove the chicken to a serving plate and quickly crumble the bacon you've set aside into the pan, then pour in the wine, letting everything bubble up, and, finally, pour over the chicken pieces.
Additional Information
I love this with some fine green beans — even my children do — and if you have any schnitzel left over, chop it up and heat with a little cream and Parmesan to make a quick pasta sauce.
MAKE AHEAD / STORE:
It is not advisable to make ahead.
I love this with some fine green beans — even my children do — and if you have any schnitzel left over, chop it up and heat with a little cream and Parmesan to make a quick pasta sauce.
MAKE AHEAD / STORE:
It is not advisable to make ahead.
Asked and Answered
Chicken Escalopes For Schnitzel
- 14
- 2
Tell us what you think
What 17 Others have said
- Posted by LT123 on 22nd December 2020
Oh wow, this was so tasty! I thought with so few ingredients, it would be a bit meh, but it was incredible, even my kids demolished it. I accompanied it with sautéed garlic and rosemary potatoes and diced swede (it needed using up and I didn't think it'd work, but it 100% did!), and threw a sliced leek in with the other veg towards the end, before finishing off with a glug of cream. Absolutely amazing.
- Posted by JennyThompson on 3rd December 2020
I love this recipe with the addition of sliced mushrooms (fried briefly in the same pan with a knob of butter, after removing the chicken, before crumbling the bacon back in with the white wine). I serve it with spring onion mashed potato and green beans or asparagus usually.
- Posted by Justabeena on 5th April 2020
Great quick dish, served with dauphinois potatoes & spinach for a Sunday treat. Will add more wine next time!
- Posted by Djdoroshuk on 28th September 2018
Absolutely delicious! So easy and quick!
- Posted by burlba on 25th September 2018
Family favourite. Love with cauliflower or potato mash & green beans!
- Posted by MightBeSokol on 27th May 2018
I tried this to please my meat lover partner and my easy-dinner-lover self at the same time. It was soooooo goooood I can't even put it into words. Thank you for sharing this. 10/10 will do it again!
- Posted by Missusdoubleyou on 10th May 2018
So quick and so tasty! Thumbs up from the husband too!
- Posted by missjillyp on 8th May 2015
What I love about your recipes Nigella, is that you don't exaggerate. Someone could stumble here and think you over promote each dish. You don't. You tell it how it is and this is absolutely delicious. My girls (8 and 6) devoured it. I served it with green beans (I know you'll approve) and oven chips (because it was Friday). Well. It was a feast. Thank you.
- Posted by Dianamite on 1st October 2014
I have lost count of the number of times I have made this. It's quick, easy, and very very tasty, and I have discovered that it tastes just as good (even better in my opinion) if made using Lidl's cheap Vermouth in place of white wine.
- Posted by DannySue on 14th January 2014
This is so good AND so easy/quick. Perfect for those times when I really just don't know what to make for dinner. My husband loves it as well and refers to it as "Chicky Schnitzy."
- Posted by Kiss the Cook on 7th March 2013
I am glad to learn (at last!) that schnitzel does not have to be caked in crumbs.
- Posted by hred on 14th November 2012
Make this all the time, its so easy and i can have it on the table within twenty mins, best thing about it though is that its scrummy
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