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.
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.
CHICKEN SALAD WITH APPLES
Mix your fruits and veggies with our tangy Chicken Salad with Apples! Walnuts, celery and apples pack a powerful crunch in this dish. Serve it as a side with mealtime or and serve with a side of bread.
Provided by My Food and Family
Categories Home
Time 15m
Yield 10 servings, 1/2 cup each.
Number Of Ingredients 8
Steps:
- Mix first 3 ingredients until blended.
- Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.
Nutrition Facts : Calories 230, Fat 17 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
CHICKEN SALAD WITH APPLES, GRAPES, AND WALNUTS
I had chicken breasts left over from a BBQ I had and decided to make a chicken salad. I couldn't find a recipe that I liked so I played around and came up with this. It is delicious!
Provided by Jo Stinnett-Junkins
Categories Salad
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Toss shredded chicken, apple chunks, walnuts, red onion, celery, and lemon juice together in a large bowl.
- Whisk vanilla yogurt, salad dressing, and mayonnaise together in a separate bowl; pour over the chicken mixture and stir to coat. Gently fold the grapes into the salad.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 10.8 g, Cholesterol 41.5 mg, Fat 22.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 3.2 g, Sodium 127.5 mg, Sugar 7.3 g
BAKED CHICKEN SCHNITZEL
Growing up, chicken schnitzel was a classic. I decided to make this dish oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad. Tastes great the next day cold too! It's a family-favorite! Enjoy with fresh squeezed lemon juice.
Provided by Chef V
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
- Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
- Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
- Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
- Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 382.7 calories, Carbohydrate 40.2 g, Cholesterol 127 mg, Fat 9.1 g, Fiber 2.9 g, Protein 33.1 g, SaturatedFat 2.2 g, Sodium 809.8 mg, Sugar 2.6 g
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 WITH ARUGULA AND TOMATO SALAD (COOKING FOR 2)
Quick, easy and restaurant-worthy, the combination of crispy pan-fried chicken and fresh arugula and tomato salad might just be the perfect meal for two.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
- In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of chicken with flour mixture. Beat eggs in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip chicken into beaten eggs; turn to coat. Dredge in bread crumbs, coating completely.
- In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add chicken; cook 6 to 8 minutes, turning once, to at least 165°F. Transfer chicken to serving plates.
- Meanwhile, in small bowl, stir remaining oil and the lemon juice. In medium bowl, toss arugula and tomatoes with oil mixture.
- Serve salad with chicken and lemon wedges on the side.
Nutrition Facts : Calories 660, Carbohydrate 42 g, Cholesterol 290 mg, Fat 2 1/2, Fiber 1 g, Protein 48 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 2 g, TransFat 0 g
CRISP CHICKEN SCHNITZEL WITH LEMONY SPRING HERB SALAD
New York Times, June 3, 2009 The hallmark of a perfect Wiener schnitzel, opined the epicure Joseph Wechsberg, is a slice of veal with breading "so dry you could sit on it without having a fat stain on your pants." I've clung to this image since I read it in Mr. Wechsberg's classic 1953 book, "Blue Trout and Black Truffles." Why anyone would ever sit on a schnitzel to test it in the first place wasn't clear, but I liked the notion of such a greaseless fried morsel of meat. Years later, an Austrian chef, Mario Lohninger, gave me a schnitzel lesson. (He and I worked on a cookbook together.) I thought I knew what was what. "They say you should be able to sit on a schnitzel without getting grease on your pants, right?" I said with authority. Mr. Lohninger raised an eyebrow. "Maybe they sit on schnitzel in Vienna," he said. "Where I come from we prefer a crisp, light schnitzel with a crust that rises like a soufflé." The secret, he said, is to trap air in the crust when you cook the meat by moving and shaking the pan. After dipping the veal in flour, egg and bread crumbs, he put a cutlet in the skillet, swirling it so the hot oil undulated over the cutlet in waves. This motion creates steam that lifts the crust away from the meat, allowing the bread crumbs to crisp without sticking to the veal in a gummy mass. Indeed, his schnitzel was a golden, gorgeous thing, with a puffy crust that shattered at the touch of a fork, and tender meat within. He served it with cucumber salad and lingonberry jam. Years went by, but when my next schnitzel craving hit, it hit hard. I wanted crumby, crisp, fried meat for dinner, and would not be denied. What I didn't want, however, was factory farm veal. I know there is humanely raised veal available in New York, but not at my local market. I chose cutlets of free-range chicken instead. Because the cutlets were not quite one-eighth-inch thick - the proper thickness for schnitzel, according to Mr. Lohninger - I pounded them a little with a rolling pin. Then, without handling them too much, I gently dipped them in flour, egg and bread crumbs. When they were all nicely coated, I dropped a cutlet in hot oil, swirling the pan as instructed. The meat puffed slightly and browned beautifully. The chicken was soft and savory (thanks to a pinch of cayenne and nutmeg) beneath the ultra-crisp crust. I served it with a bright herb-laden salad. The schnitzel passed Mr. Lohninger's soufflé test easily, and you don't have to sit on any cutlets - unless you're into that.
Provided by JackieOhNo
Categories Chicken Breast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 875.1, Fat 41.5, SaturatedFat 7, Cholesterol 257.5, Sodium 878.8, Carbohydrate 62, Fiber 7.4, Sugar 4.1, Protein 61.8
CRISP CHICKEN SCHNITZEL WITH LEMONY HERB SALAD
This schnitzel is light and crunchy with a crust that rises like a soufflé. The secret is to trap air in the crust when you cook the meat by moving and shaking the pan (Ms. Clark demonstrates with pork in this video.) You can use this technique with a variety of meat cutlets.
Provided by Melissa Clark
Categories dinner, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 32 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 9 grams, Sodium 873 milligrams, Sugar 4 grams, TransFat 0 grams
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- 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.
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- 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.
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