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Wedge Salad w/ Nashville Hot Schnitzel + Homemade Ranch

This one has a LOT going on - I have separate recipes for the hot chicken and homemade ranch because they’re all great on their own and can be used in other recipes. This one brings it all together and was instantly one of my favorite at home meals.

This one brings together my German roots, Midwest ranch obsession, and Southern cooking. Not to get too into the details but my dad’s whole family is German, we lived in Kansas until I was 10, and then I spent 15 years in Atlanta, Georgia. So this combines all of that into one meal. That‘s why I love food!!!

Time: 30 minutes

Serves: 2-4

Nashville Hot Schnitzel

  • 2 chicken breasts, sliced in half so they’re thin

  • 1/2 cup all purpose flour

  • 1/4 cup Nashville Hot seasoning (I used the Big Green Egg blend)

  • 1 Egg

  • 1/4 cup buttermilk

  • 1 tablespoon Dijon mustard

  • 1/2 cup panko bread crumbs

  • ~1/4 cup avocado or other neutral oil

  • 1 cup buttermilk

  • 1/2 cup sour cream

  • 2 tablespoons mayo

  • 1 tablespoon lemon juice

  • 1 tablespoon minced garlic

  • 2 tablespoons chives (about 10 blades)

  • 6-8 basil leaves

  • 1/3 cup parsley

  • 1/3 cup cilantro

  • 1/4 cup dill

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper


  • 1 iceberg wedge

  • 1/2 cup diced tomatoes

  • 1 shallot, cut into thin rings

  • 4 pieces bacon

  • 1/4 cup bleu, feta, or Boursin cheese (my favorite)

  • fresh cracked pepper


  1. Start with the dressing - add everything to a blender or food processor and blend until mixed. If you prefer a thicker dressing (I like to keep it thin for wedge salads) leave the sour cream and mayo out of the blender step and instead whisk them in once everything else is combined.

  2. Cook the bacon in a skillet on medium heat until crispy. Move to a paper towel to cool. Cut or crumble into small pieces. Remove the bacon grease from the pan (save it if you want).

  3. Add the flour + Nashville hot seasoning to a plate. Add the egg, buttermilk, and Dijon to a shallow plate, dish or bowl and whisk together until combined. Add the panko to a separate plate.

  4. Add enough oil to your skillet so the bottom is just barely covered. Turn the heat to medium, to test if its ready, drop in a couple pieces of panko and if bubbles form around them then it’s good to go.

  5. Cut the chicken breasts in half so they’re thin. Cover with plastic wrap and use a meat hammer (tenderizer) to pound until they’re about 1/8th inch thick. Use a paper towel to pat them dry then coat each piece of chicken in the flour/Nashville seasoning. Then dredge through the egg mix, making sure it’s coated. Then cover in panko and add to the skillet to cook - leave for 5 minutes on each side or until golden brown. Add more oil if needed as you cook a new batch. Once the chicken is done, move to a paper towel or cooling rack and drizzle with a little bit more nashville hot seasoning + salt

  6. Cut your wedge in to 4 pieces. Top with dressing, bacon, tomatoes, cheese, and shallots. Once the chicken has cooled for a few minutes, cut into thin pieces and serve on the side of your wedge salad.

  7. ENJOY!!! And let me know if you make this!! It’s near and dear to my heart.

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