This savory and sweet Chicken Schnitzel with Autumn Kale Salad balances crisp, comforting chicken with a bright, textured salad. Golden, crunchy schnitzel pairs beautifully with Lacinato kale tossed with roasted butternut squash, toasted pepitas, halved red grapes, fluffy quinoa and crumbled feta. A tangy White Balsamic Honey Mustard Vinaigrette brings everything together for a satisfying autumn meal that works for weeknights or a relaxed weekend dinner.
Chicken schnitzel is quick and straightforward to make using pantry staples. I prefer boneless, skinless thighs for the extra flavor and juiciness, though chicken breast cutlets work well too. While the chicken rests after pounding, let the dressed kale sit so the leaves soften slightly—this makes the salad tender and easy to eat. With organized prep, the whole meal comes together in under an hour.
How to make Chicken Schnitzel and Autumn Kale Salad
Start by preparing the dressing. The White Balsamic Honey Mustard Vinaigrette is simple and bright: Dijon mustard, a neutral oil such as canola or vegetable oil, white balsamic vinegar, honey, minced shallot, salt and pepper. If you prefer, a maple vinaigrette can also complement the autumn flavors.
- 1 tbsp shallot, minced
- 2 tbsp white balsamic vinegar
- 6 tbsp neutral oil (canola or vegetable)
- 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 shallot and white balsamic vinegar and let them macerate for 5–10 minutes. Add the mustard, oil, honey, salt and pepper, seal the jar and shake until the dressing is emulsified. Set aside while you prepare the salad and chicken.
Preparing the Autumn Kale Salad
Use one bunch of Lacinato (dinosaur) kale for a hearty texture that holds up to the roasted squash and dressing. Rinse the leaves, pat dry, and remove the tough center ribs. Chop or tear the leaves into bite-sized pieces and place them in a large bowl. Add about half of the dressing and toss to coat; letting the kale sit while you finish the other components will help it soften.
For the roasted butternut squash, you can buy prepped cubes or prepare your own. To peel and cube a fresh squash: peel the skin with a vegetable peeler, trim the top and bottom, slice in half lengthwise, scoop out the seeds, and cut into roughly 1-inch cubes. Roast what you need for the salad and save any extra for other meals—mashed roasted squash is a great side dish.
- Preheat oven to 400ºF (200ºC).
- Toss 2 cups of cubed butternut squash with a drizzle of olive oil, salt and pepper on a parchment-lined rimmed baking sheet.
- Roast for about 20 minutes, or until fork-tender. Remove and let cool slightly.
Meanwhile, halve 1 cup of red seedless grapes. Measure 1/2 cup crumbled feta, 1/4 cup pepitas (toasted if you like), and 1/2 cup cooked quinoa. Adjust quantities to taste—this salad is forgiving and easy to customize.
How to prepare the Crispy Chicken Schnitzel
Set up three shallow bowls for the breading station:
- 1 cup all-purpose flour.
- 2 eggs, beaten.
- Panko and breadcrumb mix: 1 cup panko, 1 cup plain breadcrumbs, 1 tsp sweet paprika, 1 tsp dried thyme, pinch of salt and black pepper—stir to combine.
Place each trimmed chicken piece between plastic wrap or inside a storage bag and pound to an even thickness of about 1/4 to 1/8 inch. This ensures quick, even cooking. Pat the pieces dry and season both sides with salt and pepper.
Heat about 3/4 cup oil in a wide, heavy skillet over medium-high heat—canola or another neutral oil works well. The oil is ready when it glistens but does not smoke. Prepare a plate lined with paper towels to drain the fried schnitzel.
How to cook Chicken Schnitzel
Dredge each piece of chicken first in flour, shaking off excess, then dip in the beaten eggs and press into the panko-breadcrumb mixture until evenly coated. Carefully lay the coated chicken into the hot oil; it should sizzle on contact. Fry for about 4–6 minutes on the first side, then flip and cook an additional 3–4 minutes until golden brown and cooked through. The internal temperature should reach 165ºF. Transfer to the paper towel-lined plate to drain.
Repeat until all pieces are fried, keeping finished cutlets warm in a low oven if needed while you finish assembling the salad.
How to assemble the Chicken Schnitzel and Autumn Kale Salad
To finish the salad, add the roasted butternut squash, halved grapes, pepitas, cooked quinoa and crumbled feta to the bowl of dressed kale. Toss gently and taste; add more dressing if desired. Arrange the salad on a large platter and top or surround with the crispy chicken schnitzel. Serve extra dressing on the side for those who like a little more tang.
This dish makes a generous main course—serve one schnitzel with about one cup of salad per person, or slice the chicken and serve family-style. The combination of warm, crunchy chicken and cool, textured salad makes for a delightful contrast that highlights autumn produce.
If you try this recipe, please leave a comment and let others know how it turned out—we love hearing which variations you enjoy. Bon appétit!
All content and photographs ©Claudia’s Table and claudiastable.com
Chicken Schnitzel and Autumn Kale Salad
Ana Coronado
Equipment
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Heavy-bottom skillet or cast iron pan
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3 shallow bowls for dredging
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Rimmed baking sheet and parchment paper
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Platter for serving
Ingredients
White Balsamic Honey Mustard Vinaigrette
- 1 tbsp shallot, minced
- 2 tbsp white balsamic vinegar
- 6 tbsp neutral oil (canola or vegetable)
- 1 tbsp Dijon mustard
- 2 tsp honey
- Salt and pepper to taste
Autumn Kale Salad
- 1 bunch Lacinato kale
- 2 cups roasted butternut squash
- 1 cup red seedless grapes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup pepitas (pumpkin seeds)
- 1/2 cup quinoa, cooked
Chicken Schnitzel
- 2 lbs chicken thighs, skinless and boneless
- 3/4 cup oil for frying
- 2 whole eggs, beaten
- 1 cup all-purpose flour
- 1 cup panko
- 1 cup plain breadcrumbs
- 1 tsp sweet paprika
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
White Balsamic Honey Mustard Vinaigrette
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Combine shallot and white balsamic vinegar in a jar and let sit 5–10 minutes. Add remaining dressing ingredients, seal and shake to combine. Set aside.
Prepare the Autumn Kale Salad
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Rinse and dry kale, remove ribs, chop into bite-sized pieces. Toss with about half of the dressing and set aside to soften.
Roasted Butternut Squash
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Preheat oven to 400ºF. Toss cubed squash with olive oil, salt and pepper on a parchment-lined rimmed sheet and roast for about 20 minutes until fork-tender. Cool slightly.
How to make Chicken Schnitzel
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Set up three bowls: flour; beaten eggs; panko/breadcrumb mix with paprika, thyme, salt and pepper. Pound chicken pieces thin, season, then dredge in flour, egg and the breadcrumb mix.
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Heat about 3/4 cup oil in a wide skillet over medium-high heat. Fry coated chicken pieces until golden, about 4–6 minutes per side depending on thickness, until internal temperature reaches 165ºF. Drain on paper towels.
Assembling the Chicken Schnitzel and Autumn Kale Salad
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Add roasted squash, grapes, pepitas, quinoa and feta to the dressed kale. Toss, taste and add more dressing if needed. Arrange salad and top with chicken schnitzel; serve extra dressing on the side.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guideline.
All content and photographs ©Claudia’s Table and claudiastable.com
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