CHICKEN SCHNITZEL WITH FRISéE-APPLE SALAD
Provided by Jeanne Thiel Kelley
Categories Chicken Poultry Sauté Dinner Fall Winter Breadcrumbs Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place large piece of plastic wrap on work surface. Unfold 1 chicken thigh near 1 end of plastic. Fold other end of plastic over chicken to cover completely. Using mallet, pound chicken to 1/4- to 1/3-inch thickness. Set cutlet aside in plastic sheet. Repeat with remaining chicken thighs and 5 more sheets of plastic wrap. DO AHEAD: Cutlets can be made up to 1 day ahead. Refrigerate wrapped in plastic.
- Place large scoop of flour in shallow dish (such as pie dish). Beat eggs and parsley in another shallow dish to blend. Place 2 cups breadcrumbs in third shallow dish. Unwrap 1 chicken cutlet and sprinkle all over with salt and pepper. Coat cutlet completely with flour, then egg mixture, then breadcrumbs. Transfer cutlet to rimmed baking sheet. Repeat with remaining chicken cutlets, adding more flour and breadcrumbs as needed.
- Divide half of butter and half of oil between 2 large skillets; melt butter with oil over medium-high heat. Add 3 cutlets to each skillet. Cook until coating is golden brown and crisp on bottom, about 3 minutes. Using spatula, transfer chicken to sheet of foil. Divide remaining butter and remaining oil between skillets; swirl to melt butter. Return chicken, browned side up, to skillets. Sauté until bottoms are browned and chicken is cooked through, about 3 minutes longer. Transfer chicken to plates. Serve with Frisée-Apple Salad .
- What to Drink:
- A medium-bodied Côtes du Rhône would be a good choice with the schnitzel. Try the Perrin & Fils 2007 "Réserve" Côtes du Rhône, a wine with blackberry, licorice, and herbal notes. At just $8 a bottle, it also happens to be an incredible bargain.
AMAZINGLY TASTY AND CRISPY CHICKEN SCHNITZEL
Tasty and easy to make. Kids love it and you all will want more!
Provided by PaZchut
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 26m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.
- Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.
- Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.
- Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.
Nutrition Facts : Calories 268.2 calories, Carbohydrate 25.3 g, Cholesterol 79.4 mg, Fat 8 g, Fiber 1.4 g, Protein 22.6 g, SaturatedFat 1.6 g, Sodium 727.3 mg, Sugar 6.1 g
CHICKEN SCHNITZEL WITH ROMAINE CURRANT SALAD
Provided by Eric Greenspan
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the chicken: Line a baking sheet with waxed paper. Preheat the oven to 200 degrees F.
- Sprinkle the chicken breasts with salt and pepper. Place the flour on a plate. Beat the eggs and Dijon mustard to blend in a shallow baking dish. Mix the panko with the herbs, 1 teaspoon black pepper and 1 teaspoon salt. Place 1 cup panko mixture in another shallow baking dish, adding remaining cup panko, or more, to dish as needed throughout process.
- Working with 1 chicken breast at a time, dredge in the flour, shaking off the excess, then dip into the egg mixture, turning to coat evenly, then carefully coat with the panko, pressing gently to adhere to the chicken. Transfer the chicken to the prepared baking sheet.
- Heat 4 tablespoons butter in a 12-inch cast-iron skillet over medium-high heat. Add 1 chicken breast to the skillet and cook until golden brown on both sides, 8 to 10 minutes total. Transfer to a wire rack-lined sheet tray and season with salt. Repeat with the remaining butter and chicken breasts, keeping the chicken warm in the oven while you make the remaining batches, if desired.
- For the salad: Meanwhile, add the currants to a small saucepan and cover with the vinegar, sugar and salt. Bring to a boil, then turn off the heat and let sit until cool to the touch, about 10 minutes.
- Chop the romaine into small pieces and toss with the currants and Parmesan. Dress with the olive oil and pickling liquid to taste.
- For the sauce: Add the butter to a saucepan and heat over medium heat until the butter browns, then add the anchovies, capers, olives and shallots and toast until slightly crispy, about 2 minutes. Add the lemon juice and emulsify.
- Place the chicken on a serving plate or platter and drizzle the sauce over the chicken. Serve the salad alongside.
CHICKEN SCHNITZEL WITH SAUTEED APPLES AND ESCAROLE
For this perfectly autumn meal, juicy and crisp panko-coated chicken cutlets are served topped with a warm salad of bitter escarole and tart Granny Smith apples. If you prefer, kale can be substituted for the escarole.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
- In a shallow dish, beat the eggs. Spread the flour and panko in 2 separate shallow dishes. Season the chicken cutlets with salt and pepper. Dredge each cutlet in the flour, then dip in the egg, letting the excess drip back into the bowl. Dredge in the panko, pressing lightly to help it adhere; transfer to a plate.
- In a large skillet, heat ¼ inch of canola oil until shimmering. In batches if necessary, fry the cutlets in a single layer over medium-high heat, flipping once, until golden and cooked through, about 6 minutes total. Transfer to the prepared baking sheet to drain, then transfer to the oven to keep warm.
- In another large skillet, melt the butter in the olive oil. Add the apple and onion and season with salt and pepper. Cook over medium-high heat, stirring occasionally, until lightly browned and the apple is almost tender, about 3 minutes. Add the escarole and cook, stirring, until just starting to wilt, 2 to 3 minutes. Remove from the heat and stir in the vinegar. Season with salt and pepper. Serve with the cutlets.
CHICKEN SCHNITZEL WITH WARM POTATO SALAD
Wolfgang Puck says about his weinerschnitzel: "This is a recipe from my childhood, an Austrian classic. It's one of the most popular dishes at Spago where we serve it with mache, frisée, balsamic vinegar and pumpkinseed oil. But for me, it's perfect with just a fingerling potato salad." He modified his weinerschnitzel to chicken for the People Magazine article 'Dinner for 4 under $10", which was published February 22, 2010. Cook/prep time does not include rest time for potatoes. This would pair nicely with an Austrian riesling. Taken from People magazine and posted for ZWT.
Provided by alligirl
Categories Chicken
Time 35m
Yield 4 dinner entrees, 4 serving(s)
Number Of Ingredients 19
Steps:
- Potato Salad:.
- Prepare the marinade; in a bowl, combine all the ingredients.
- Whisk until well blended; set aside.
- In a large saucepan, combine the potatoes, garlic, thyme and salt.
- Cover with enough water and bring to a boil.
- Lower to a simmer and cook about 8 minutes, or until just done. (Do not overcook).
- Strain and allow to cool at room temperature.
- Slice into 1/4-inch-thick round slices.
- Add to the reserved marinade for at least 20 minutes before serving.
- Preheat oil to 375 degrees F in a heavy, deep saucepan.
- To prepare schnitzel:
- Season the chicken cutlets with salt and pepper.
- Dredge in flour; dip in egg wash.
- Coat with panko or breadcrumbs.
- Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.
- Place one cutlet on each of four dinner plates.
- Garnish with lemon sections.
- In a sauté pan over high heat, warm the marinated potatoes for about 30 seconds.
- Divide onto the four prepared plates.
FRISEE AND APPLE SALAD
Frisee's natural bitterness becomes mellow when you toss bite-sized pieces with crisp and sweet apples in a creamy-sweet dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together sour cream or creme fraiche, champagne or white-wine vinegar, and honey. Season with salt and pepper.
- In a large bowl, toss frisee and apple with enough dressing to coat. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 61 g, Fat 3 g, Fiber 2 g, Protein 1 g
RADICCHIO SALAD WITH FRISEE AND APPLES
The other night I had the privilege of eating this amazing gluten free salad at Frasca, a fabulous restaurant in downtown Boulder. Their salad however, had salami, while mine, for a little hit of protein, contains walnuts. http://www.elanaspantry.com/radicchio-salad-with-frisse-and-apples/
Provided by Elanas Pantry
Categories Free Of...
Time 5m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 1. In a large salad bowl, combine radicchio frisse and apple.
- 2. Drizzle salad with olive oil and vinegar and toss.
- 3. Toss walnuts over salad.
- 4. Serve.
Nutrition Facts : Calories 124.5, Fat 9.7, SaturatedFat 0.9, Sodium 14.8, Carbohydrate 8.9, Fiber 3.8, Sugar 4.1, Protein 3.1
FRISéE-APPLE SALAD
Provided by Jeanne Thiel Kelley
Categories Salad Appetizer Vegetarian Quick & Easy Low Cal High Fiber Apple Radish Winter Healthy Low Cholesterol Shallot Lemon Juice Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Combine lemon juice, chopped shallots, and grated lemon peel in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewhisk before using.
- Combine frisée, endive, apples, radishes, and parsley in large bowl. Toss salad with dressing and serve.
CHICKEN SCHNITZEL RECIPE BY TASTY
Crispy chicken for everyone! Our version of schnitzel is pan-fried to golden brown perfection and finished with a squeeze of lemon and shower of parsley for brightness. Serve alongside your favorite side dishes, sliced atop a salad, or between bread for a crispy chicken sandwich.
Provided by Tasty
Categories Lunch
Time 26m
Yield 4 servings
Number Of Ingredients 9
Steps:
- On a cutting board, slice the chicken breasts in half horizontally, creating 2 thin pieces. Place the chicken breasts, 1 at a time, in a large zip-top bag. Use a meat mallet to pound the chicken to ¼-inch-thick. Transfer the chicken to a cutting board and blot dry with a paper towel. Season the chicken on both sides with salt and pepper.
- In a shallow bowl, whisk together the flour, 1 teaspoon salt, and 1 teaspoon pepper. In another shallow bowl, beat the eggs. Add the panko to a third shallow bowl.
- Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko, making sure all sides are covered. Transfer the chicken to a clean cutting board.
- Heat the vegetable oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the chicken and cook until golden brown, 2-3 minutes per side. Transfer the chicken to a paper towel-lined plate and season with salt. Serve the chicken schnitzel with lemon wedges and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 563 calories, Carbohydrate 46 grams, Fat 25 grams, Fiber 1 gram, Protein 37 grams, Sugar 1 gram
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