Chicken "Schnitzel" with Arugula Salad Recipe

Name: Chicken "Schnitzel" with Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 skinless half chicken breasts, with wing bone attached; Flour seasoned with salt and pepper, for dredging; 1 egg, beaten lightly; 3/4 cup fine fresh bread crumbs; 1/4 cup freshly grated Parmesan cheese; 1 large garlic clove, quartered; 1/4 cup vegetable oil; 1 tablespoon unsalted butter; 1 tablespoon white wine vinegar; 1 teaspoon Dijon-style mustard; 1/8 teaspoon dried thyme, crumbled; 2 tablespoons olive oil; 2 cups loosely packed arugula or watercress sprigs, washed well and spun dry; 4 cherry tomatoes, quartered; 1 tablespoon grated carrot; 2 lemon wedges, for garnish

Servings: persons

2 skinless half chicken breasts, with wing bone attached
Flour seasoned with salt and pepper, for dredging
1 egg, beaten lightly
3/4 cup fine fresh bread crumbs
1/4 cup freshly grated Parmesan cheese
1 large garlic clove, quartered
1/4 cup vegetable oil
1 tablespoon unsalted butter
1 tablespoon white wine vinegar
1 teaspoon Dijon-style mustard
1/8 teaspoon dried thyme, crumbled
2 tablespoons olive oil
2 cups loosely packed arugula or watercress sprigs, washed well and spun dry
4 cherry tomatoes, quartered
1 tablespoon grated carrot
2 lemon wedges, for garnish

1
Remove the tips and the first two joints of the wing bone, leaving the bone attached to the breast.
2
Pound the breast 1/2-inch thick between two pieces of plastic wrap, being careful not to separate the meat from the bone, pat it dry, and season with salt and pepper.
3
Dredge the chicken breasts in the flour, shaking off the excess, dip them in the egg, letting the excess drip off, and coat them with the bread crumbs.
4
In a large heavy skillet cook the garlic in oil and the butter over moderately high heat, stirring until its golden and discard it.
5
Saute the chicken breasts in the fat, turning them once, for 4 minutes, or until they are golden brown, and transfer them to paper towels to drain.
6
Make the salad: In a small bowl whisk together the vinegar, mustard, thyme, salt and pepper to taste, add the oil in a slow, even stream, whisking until all the dressing is emulsified.
7
In a bowl toss the arugula, tomatoes and carrots with some dressing.
8
Arrange each chicken breast on a plate, divide the salad between the plates, and garnish each with a lemon wedge.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 skinless half chicken breasts, with wing bone attached, Flour seasoned with salt and pepper, for dredging, 1 egg, beaten lightly, 3/4 cup fine fresh bread crumbs, and more.

Yes, Chicken "Schnitzel" with Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken "Schnitzel" with Arugula Salad

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