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Chicken Schnitzel With Creamed Watercress

By Steven Satterfield
Chicken schnitzel with creamed watercress on a plate.
Photo by Andrew Thomas Lee

I have an affinity for peppery greens, which play a starring role in my Chicken Schnitzel With Creamed Watercress. This delicate green can be high on the spicy spectrum, so it often needs tempering with a little salt and fat, much like you would treat a spicy radish. When it is cooked, it has a deep minerality, like robust spinach, and it can handle the richness of a little heavy cream. I can’t think of a better pairing alongside a crispy pan-fried chicken cutlet, but if you cannot find watercress, arugula or spinach will be a fine understudy.

This recipe was excerpted from 'Vegetable Revelations' by Steven Satterfield, one of our top cookbooks of 2023. Buy the full book on Amazon.

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