Tuesday, September 2, 2014

Chewin' Tuesday: Chicken Schnitzel

Today I'm excited for so many reasons.  It's September, so fall is right around the corner.  The start of football, sweaters, boots, soups and stews, all things pumpkin, hot cocoa and so much more.  It's also the beginning of a new season of The Chew!  And, it's apple season.  I'm soooo happy!

Since it's the start of all these amazing things, it's only fitting to share a recipe from The Chew with you that features apples.  This is one of our favorite meals lately.  Chicken schnitzel topped with a delicious arugula and apple salad.
This chicken is so simple but filled with big flavors.  Thin pieces of chicken that are double breaded, first in flour then egg and a final coating of thick bread crumbs.  It's then pan fried until lightly golden brown, but still juicy.  I'm a fan of fried chicken so I could enjoy this chicken by itself, but it's taken one step further and topped with a salad.

But it's not just any salad.  It's a peppery arugula salad with matchstick slices of tart, Granny Smith apples running throughout.  Then there's the vinaigrette.  A combination of dijon mustard, lemon zest and lemon juice.  It's creamy, light, fresh and tart.  It coats the salad and perfectly compliments the chicken.
This is one of those meals that is filling but doesn't leave you feeling weighed down.  It's light and refreshing and full of big flavors.  It comes together quickly, making it perfect for those hectic weeknights.  And it features apples, which just so happen to be in season now.  So the next time you go apple picking, or run to the market, snatch up some tart apples and be sure to add this to the menu!

Chicken Schnitzel
Ingredients:

1/2 Cup all-purpose flour
Kosher salt
Freshly ground black pepper
2 Eggs
1 1/2 Cups panko bread crumbs
1/2 Cup bread crumbs
4 Chicken breasts or thighs, pounded to 1/4 inch in thickness
1/2 Cup olive oil
2 Tbsp dijon mustard
2 Lemons, zested and juiced
1 Granny Smith Apple, cut into matchsticks
3 Cups arugula

Directions:

Prepare a dredging station.  Pour flour in a shallow bowl and season with salt and pepper.  Place eggs in a separate shallow bowl and lightly whisk.  Pour bread crumbs in another dish and season with salt and pepper.

Place a large skillet over medium-high heat and allow to heat.

Season both sides of chicken with salt and pepper.  Working with one piece at a time, place chicken in the flour and shake off excess.  Dip in the egg mixture, allow the excess to drip off before coating in the bread crumbs.  Gently press each side of chicken in the bread crumbs, ensuring both sides are fully coated.  Repeat with remaining chicken.

Pour the olive oil in the preheated pan.  Carefully place all the chicken, in a single layer, in the pan.  Cook until golden brown, about 3 minutes then flip and cook an additional 2-3 minutes, until cooked through and juices run clear.

Meanwhile, combine mustard, olive oil, lemon zest and lemon juice in a medium bowl and whisk to combine.  Season with salt and pepper, taste and adjust seasonings if needed.  Add apples and arugula and toss to combine.

Place chicken on plates, top with apple salad and serve.

Recipe source: Michael Symon- The Chew

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