Nigella Chicken Schnitzel With Bacon And White Wine Recipe [GUIDE]

Nigella Lawson’s Chicken Schnitzel with Bacon and White Wine is one of those dishes that feels like a warm hug from the inside. Imagine this: perfectly crispy, golden chicken schnitzels, topped with the savory allure of crispy bacon, all gently swirled in a rich, buttery white wine sauce. It’s indulgent but not in an overly heavy way. The chicken stays tender, the bacon gives that crispy crunch and the wine sauce rounds it all off with a mellow sophistication that makes this dish something truly special.

The beauty of this recipe lies in its simplicity. It’s a comforting combination of ingredients that you might already have in your kitchen but when put together in just the right way, it feels like you’ve created something really magical. It’s one of those dishes that you want to make when you’re craving something cozy but you don’t want to spend hours in the kitchen. There’s that little added touch of luxury from the white wine that elevates the whole thing. making it the perfect meal for a relaxed dinner party, a weeknight indulgence or even a date night where you want to impress without stressing.

Nigella Chicken Schnitzel With Bacon And White Wine Recipe

Ingredients Needed

Alright, let’s talk about the ingredients. What I love about Nigella’s approach is that she doesn’t demand obscure or hard-to-find ingredients. The magic really comes from the way she marries simple flavors. Here’s what you’ll need:

• Chicken breasts: Boneless, skinless and ideally free-range or organic if you can swing it. I’ve found that when chicken is high-quality, you get this lovely juiciness that holds up well against the crispy breading and bacon.
• Bacon: Get a good-quality streaky bacon for that perfect balance of crisp and fat. The bacon renders into the sauce, adding flavor that’s downright irresistible.
• Flour: For dredging the chicken. It’s a key part of the schnitzel magic, ensuring that the coating crisps up beautifully.
• Eggs: For the binding. This helps the breadcrumbs stick to the chicken, giving you that perfectly crispy exterior.
• Breadcrumbs: I go for panko breadcrumbs because they provide that extra light crunch. But traditional breadcrumbs work well too if that’s what you have.
• Butter: A bit for frying the chicken and more for the sauce. It’s a rich, buttery dish and we’re not skimping here.
• Olive oil: To add a little more fat for frying which helps the schnitzels get that nice golden brown.
• White wine: This is where things start to feel a bit decadent. A dry white wine like Sauvignon Blanc or Pinot Grigio works best here. You don’t need anything fancy, just something that you’d drink and that’s not too sweet.
• Garlic: A couple of cloves, minced finely. It gives that aromatic backbone to the sauce.
• Fresh parsley: For garnish and it also cuts through the richness of the dish with a bit of freshness.
• Lemon wedges: This is optional but highly recommended for a burst of citrus to balance the richness.
• Salt and pepper: For seasoning. Don’t forget this! The seasoning really brings all the components of the dish together.

Equipment Needed

Now, for the equipment side of things, I’d say it’s a pretty low-maintenance recipe. You don’t need anything too fancy, just a few essentials. Here’s what you’ll need:

• Frying pan/skillet: A large, heavy-bottomed frying pan or skillet is ideal for frying the chicken. It helps the chicken cook evenly and crisps up nicely.
• Tongs: For flipping the schnitzels and bacon without burning yourself. They help keep things neat when transferring the schnitzels from pan to plate.
• Plate and paper towels: For resting the chicken after frying, so you can absorb any excess oil and keep them crispy.
• Shallow bowls: You’ll need three shallow bowls for the flour, beaten egg and breadcrumbs for the breading station.
• Grater (optional): If you want to zest a lemon for a fresh zing or grate some garlic quickly, this can come in handy.
• Knife and chopping board: For chopping up the garlic, bacon and parsley, plus slicing the chicken.

Instructions To Make Nigella Lawson’s Chicken Schnitzel With Bacon And White Wine

Let’s break it down, step by step. Making this dish isn’t complicated but there are a few things to keep in mind to get that perfect schnitzel:

1. Prepare the Chicken: Start by placing your chicken breasts between two pieces of parchment paper or plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken out to an even thickness. This helps it cook evenly and results in that tender, juicy interior. Season the chicken generously with salt and pepper on both sides.
2. Dredging Station: Set up your breading station: one shallow bowl for flour, one for the beaten eggs and one for the breadcrumbs. Lightly season the flour with a bit of salt and pepper. Dip each piece of chicken first in the flour, making sure it’s coated evenly. Next, dip it into the egg, letting the excess drip off and finally coat it in the breadcrumbs. Press down a bit to ensure the breadcrumbs stick.
3. Cook the Bacon: In a large skillet, heat a tablespoon of olive oil and a knob of butter over medium heat. Add your bacon strips and cook until they’re crisp and golden, about 4-5 minutes. Remove the bacon and set it aside on a plate lined with paper towels. Keep the rendered bacon fat in the pan. this is where the flavor magic happens.
4. Fry the Schnitzels: In the same pan, add another tablespoon of butter. Once it’s melted and foamy, gently place the breaded chicken breasts into the pan. Don’t crowd them-do it in batches if necessary. Fry for about 4-5 minutes per side or until the schnitzels are golden brown and cooked through. Remove and place the schnitzels on a plate lined with paper towels.
5. Make the White Wine Sauce: In the same skillet (after removing the schnitzels and bacon), add a bit more butter if needed and sauté the garlic for about 30 seconds, just until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a couple of minutes to reduce slightly. Stir in any bacon bits that you’ve left behind and add a knob of butter to make the sauce silky.
6. Assemble: Place your schnitzels on serving plates, then pour over the wine sauce. Crumble the crispy bacon on top and garnish with freshly chopped parsley. Add a squeeze of lemon juice if you like the citrusy contrast.
7. Serve: Serve your schnitzels immediately, with a side of whatever you fancy-steamed veggies, mashed potatoes or a simple salad.

What I Learnt

Making Nigella Lawson’s Chicken Schnitzel with Bacon and White Wine really taught me about the importance of balance in cooking. At first, I was a little worried about all the butter and bacon fat involved. But then I realized that it’s all about the way these elements work together. The richness of the butter and bacon is perfectly balanced by the acidity of the white wine and the freshness of the parsley and lemon. It’s decadent without being overwhelming.

Also, the technique of frying the schnitzels was a game-changer. I’d always thought that frying was a bit tricky but the key is making sure the oil and butter are at the right temperature and not overcrowding the pan. When done right, the schnitzels turn out perfectly crispy on the outside while staying juicy on the inside.

FAQs

What Makes Nigella Lawson’s Chicken Schnitzel With Bacon And White Wine So Special?

It’s the perfect balance of crispy, golden schnitzel combined with the rich, savory flavors of bacon and the elegance of white wine. The crispy coating on the chicken gives it that irresistible crunch, and the bacon adds a smoky depth to the sauce. The white wine really ties everything together with its subtle acidity, making it a standout dish that’s simple yet feels indulgent.

Can I Use A Different Meat Instead Of Chicken For This Recipe?

Absolutely! While chicken is the star of this recipe, you can easily substitute it with turkey or even thin-cut pork. Just keep in mind that the cooking time might slightly vary, especially with pork, so keep an eye on it. The bacon and wine sauce will still pair perfectly with any meat you choose.

How Do I Make Sure The Schnitzels Stay Crispy Even With The Bacon Sauce?

Great question! To keep the schnitzels crispy, you want to make sure that you don’t let them sit in the sauce for too long before serving. Once the schnitzels are golden and crispy, transfer them to a plate, and then pour the sauce over them just before serving. That way, the crispiness stays intact while still enjoying the delicious, flavorful sauce.