Crisp Chicken Schnitzel With Lemony Spring Herb Salad
photo by ForeverMama
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
3-4
ingredients
- 6 anchovy fillets
- 1 small garlic clove
- kosher salt & freshly ground black pepper
- 1 lemon, zest of, finely grated
- 2 1⁄2 tablespoons fresh lemon juice
- 7 -8 tablespoons extra virgin olive oil, to taste
- 2 eggs, beaten
- 1 1⁄2 cups panko breadcrumbs or 1 1/2 cups other unseasoned breadcrumbs
- 1⁄2 cup flour
- 1⁄8 teaspoon cayenne
- 1⁄8 teaspoon freshly grated nutmeg
- 1 1⁄4 lbs chicken cutlets, pounded to 1/8-inch thick
- safflower oil, peanut oil or vegetable oil, for frying
- 2 quarts mixed baby greens
- 2 cups soft herb leaves like a combination mint, tarragon, basil, parsley, cilantro, chervil, chives (try to use at least 3 kinds)
- 1 scallion, thinly sliced, including greens
directions
- Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put it in bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil.
- Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper.
- Heat 1/8 inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends).
- When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave plenty of room around them). Swirl pan so oil cascades over top of cutlet in waves. When bottom is golden brown, about 3 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken.
- Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitzel. Drizzle with more dressing and garnish with scallions.
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Reviews
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I love love this recipes. There's nothing not to like about it. The addition of the soft herbs and briny vinaigrette to the salad is superb in flavor and a beautiful match with the schnitzel! The chicken came out perfect in taste, balance, and crispiness. I sprinkled some additional lemon zest and juice over the chicken which resulted in awesomeness! Thank you JackieOhNo for sharing. Made it for CQ4, 2017 (Austria).
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Wow! This technique produced the best schnitzel we have ever had! I chose to try this version because of your introduction. I'm so glad that I learned that technique. It mad the coating extra crispy without being over done. We really enjoyed the hint of nutmeg and cayenne, too. Thank you for sharing this recipe, the background, and technique!
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This turned out really well. Wonderful directions. The nutmeg and cayenne pepper provided a nice hint of flavor to the chicken. The only substitution I made was to use Worcestershire sauce in the salad dressing in place of the anchovies. The tartness of the dressing nicely complemented the schnitzel. We squeezed lemon wedges over the schnitzel before eating. Yum! I made a German style potato salad to go along with this meal. Made for 1-2-3 Hits.
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Wow - this is a 2 for one deal. Great recipe AND great read in the introduction. The instructions are super - easy to follow and extremely detailed. I got a superior result - tender, moist chicken (the nutmeg was a really nice touch) but my absolute most favourite part was the delightful salad on the side! Super dressing, lovely combo of greens (I used mint, parsley and basil for my soft herbs). I will most definitely make this recipe again. Thanks, Jackie. :-)
Tweaks
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This turned out really well. Wonderful directions. The nutmeg and cayenne pepper provided a nice hint of flavor to the chicken. The only substitution I made was to use Worcestershire sauce in the salad dressing in place of the anchovies. The tartness of the dressing nicely complemented the schnitzel. We squeezed lemon wedges over the schnitzel before eating. Yum! I made a German style potato salad to go along with this meal. Made for 1-2-3 Hits.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!