The schnitzel at Kai, typically made with pheasant, is a beloved special during the autumn hunting season. This chicken variation can—thankfully—be enjoyed year-round. (Substitute an equal weight of pheasant breast if you’d like to give the original a try.) The breading is a blend of spelt flour and panko with pumpkin and sesame seeds, which gives the crispy cutlets a nutty edge. Chef Jess Murphy serves it with roasted cabbage, puffed farro, and dill-y blue cheese ranch dressing, plus Dijon mustard and jammy burnt lemons to cut the richness. Leftover blue cheese ranch will keep in the fridge for up to two weeks.
Featured in “Meet the Women Changing the Way Western Ireland Eats” by Victoria de Silverio in the Spring/Summer 2026 issue. See more recipes and stories from Issue 206.
Recipe excerpted from The Kai Cookbook: A Love Letter to the West of Ireland by Jess Murphy (Nine Bean Rows).
Ingredients
For the schnitzel:
- 3 boneless, skinless chicken breasts (about 2¼ lb.)
- 1⅔ cups buttermilk
- 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
- Kosher salt
- Vegetable oil, for frying
- 3 lemons, halved
- Fresh dill, for garnish
For the blue cheese ranch:
- 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
Instructions
- 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.
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