Rachael Ray's Eggplant (or Chicken) Schnitzel
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Rachael Ray's Eggplant (or Chicken) Schnitzel

You can make this schnitzel with chicken, but it tastes amazing with eggplant, too.


  • 2 to 3 firm eggplant or 4 to 6 boneless skinless chicken breasts (6 to 8 oz. each)

  • 2 cups flour

  • Salt and pepper

  • 4 large eggs

  • 2 tsp. Dijon mustard

  • 2 cups dried breadcrumbs

  • 1 cup panko

  • 2 tbsp. Peppery Cumin & Caraway Spice Blend (see recipe below)

  • ¼ tsp. freshly grated nutmeg

  • Safflower or canola oil, for frying

  • Whipped honey (available at some markets and on Amazon)

  • 3 tbsp. EVOO

  • ¼ cup drained capers

  • Schug or Zhug


  • Spiced Red Cabbage


Peppery Cumin & Caraway Spice Blend

  • 3 tbsp. cumin seeds

  • 3 tbsp. caraway seeds

  • 2 tbsp. white peppercorns


  • Step 1

    If using eggplant, slice into 1/4- to 1/2-inch planks. Salt the planks generously on both sides and transfer to paper towels to drain for 30 minutes. 

  • Step 2

    If using chicken, butterfly the breasts by slicing horizontally into the long, thick side of each one, taking care not to slice all the way through. Open each breast like a book. Using a meat mallet, pound the chicken between sheets of plastic wrap until it’s 1/8 inch thick. 

  • Step 3

    In a shallow dish, mix the flour with some salt and pepper. In another shallow dish, whisk the eggs and mustard. In a third dish, mix the breadcrumbs, panko, spice blend, and nutmeg.

  • Step 4

    In a large cast-iron skillet, heat 1/2 inch oil over medium to medium-high. Line a large rimmed baking sheet with foil, then top with a wire rack. Preheat the oven to 275°.

  • Step 5

    If using eggplant, pat the planks dry. Coat the eggplant or chicken in the flour, egg, and then the breadcrumbs. Working in batches, fry until deep golden brown, about 3 minutes on each side. Transfer to the baking sheet to drain. While they’re warm, spread a thin layer of honey on the eggplant or chicken. Transfer to the oven to keep warm while you fry the rest.

  • Step 6

    In a small skillet, heat the EVOO over medium-high to high. Add the capers and fry until crispy, 3 to 4 minutes. Transfer to paper towels.

  • Step 7

    Arrange the eggplant or chicken on a platter. Top with the fried capers and Schug. Serve the cabbage alongside.

  • Step 8

    Peppery Cumin & Caraway Spice Blend

  • Step 9

    Heat a medium skillet over medium. Add the spices and cook, tossing frequently, until fragrant, 4 to 5 minutes. Let the spices cool, then transfer them to a spice grinder and pulse until powdery. (Makes about 1/2 cup)

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the...