The main content
Rachael Ray's Eggplant (or Chicken) Schnitzel

Rachael Ray's Eggplant (or Chicken) Schnitzel


  • 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)