Chicken Schnitzel With Blue Cheese Ranch Recipe
The schnitzel at Kai, typically made with pheasant, is a beloved special during the autumn hunting season.
Ingredients
- ½ cup raw hulled pumpkin seeds
- ½ cup plus 3 Tbsp. white spelt flour or all-purpose flour
- ¼ cup plus 3 Tbsp. panko
- ¼ cup plus 2 Tbsp. sesame seeds
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 2 tsp. dried Mexican oregano
- 2 tsp. ground white pepper
- 1 tsp. paprika
- 2½ oz. blue cheese
- 3 Tbsp. sour cream
- 1 garlic clove
- ¼ cup plus 3 Tbsp. Greek yogurt
- ¼ cup plus 2 Tbsp. mayonnaise
- 1 Tbsp. coarsely chopped dill
- 1 tsp. kosher salt
Method
- Make the schnitzel: Between two large pieces of parchment, use the flat side of a meat mallet or a rolling pin to pound one of the chicken breasts to ¼ inch thick. Slice in half lengthwise, then repeat with the remaining breasts. To a baking dish, add the buttermilk and all of the chicken, making sure it is fully submerged. Cover and refrigerate for 8 hours.
- Meanwhile, make the blue cheese ranch: In a blender or small food processor, pulse the blue cheese, sour cream, and garlic until the cheese is finely crumbled. Transfer to a medium bowl and whisk in the yogurt, mayonnaise, dill, and salt. Refrigerate until ready to serve.
- In a food processor, pulse the pumpkin seeds until finely ground. Transfer to a large, shallow bowl and stir in the flour, panko, sesame seeds, garlic powder, onion powder, oregano, white pepper, paprika, and a big pinch of salt until combined. Dredge each breast in the spelt mixture, patting it onto the meat to adhere.
- Into a large, deep skillet fitted with a deep-fry thermometer, pour 1½ inches of oil and turn the heat to medium-high. When the temperature reaches 350°F, working in batches, dredge each breast in the spelt mixture one more time, then fry, turning once, until crisp and golden, 6–7 minutes. Transfer the schnitzels to a wire rack set over a baking sheet and sprinkle with salt. Bring the oil back to temperature between batches.
- Pour the hot oil into a heatproof bowl to cool before discarding. Using a paper towel, wipe out any breading that remains in the skillet, leaving a thin film of oil in the pan. Return to high heat, add the lemon halves cut-side down, and cook until lightly charred, 4–6 minutes. Divide the schnitzel among six plates, garnish with dill, and serve hot with a drizzle of blue cheese ranch and a burnt lemon half on the side.
Featured in “Meet the Women Changing the Way Western Ireland Eats” by Victoria de Silverio in the Spring/Summer 2026 issue.
Recipe excerpted from The Kai Cookbook: A Love Letter to the West of Ireland by Jess Murphy (Nine Bean Rows).
For the schnitzel:
- 3 boneless, skinless chicken breasts (about 2¼ lb.)
- 1⅔ cups buttermilk
- Kosher salt
- Vegetable oil, for frying
- 3 lemons, halved
