Ranch Schnitzels

Escalope Ranch lr

This Ranch chicken cutlet combines crispiness and freshness for a light, crowd-pleasing meal. Made with Exceldor chicken and a salad dressed with MAG Ranch dressing, it’s sure to please the whole family.

In collaboration with

MAG
MAG
Breasts Salads Skillet Summertime Quick recipes
4 Portions
20 min Prepping
15 min Cooking
Recipe Easy

Ingredients

  • 1 cup white flour
  • 1 ¼ cup American breadcrumbs
  • 2 eggs, beaten
  • 1 Boston lettuce
  • ¼ cup fresh spinach
  • 2 tbsp. pitted black olives
  • 2 tbsp. fresh dill
  • MAG Ranch salad dressing
  • Vegetable oil, for cooking

Directions

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  1. Slice each chicken breast in three lengthwise. If necessary, place the pieces between two sheets of parchment paper then on the countertop. Next, flatten them using a rolling pin or meat tenderizer.
  2. Season the chicken cutlets with salt.
  3. Pour the beaten eggs into a deep dish. Put the flour in a separate deep dish. Spread the breadcrumbs in a third dish.
  4. Dip one chicken cutlet in the eggs, then in the flour, again in the eggs, and lastly in the breadcrumbs. Lay on a plate and repeat for all the chicken pieces.
  5. Heat the oil in a deep-frying pan over medium heat and fry the chicken for a few minutes on each side, until golden brown and cooked through.
  6. In a bowl, break up the lettuce and combine with the spinach, olives and dill. Add some Ranch salad dressing and toss.
  7. Lay each cutlet on a serving plate and top with salad. Serve immediately.