Crisp Chicken Schnitzel With Lemony Spring Herb Salad Recipe

Name: Crisp Chicken Schnitzel With Lemony Spring Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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).
4
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.
5
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.

2100

kcal

Calories

189

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 6 anchovy fillets, 1 small garlic clove, kosher salt & freshly ground black pepper, 1 lemon, zest of, finely grated, and more.

Yes, Crisp Chicken Schnitzel With Lemony Spring Herb 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.

Crisp Chicken Schnitzel With Lemony Spring Herb Salad

How did you like this recipe?

Frequently Asked Questions