s CRISP CHICKEN SCHNITZEL WITH LEMONY HERB SALAD *****
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s CRISP CHICKEN SCHNITZEL WITH LEMONY HERB SALAD *****
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Ingredients
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Instructions *** 10-29-17 excellent, i used 1 chicken breast half, large, and sliced it on diagonal to make 6 or 7 pieces that i then pounded thin, recipe really two parts make the dressing and cook the chicken and then serve on greens (of your coice) *** MELISSA CLARK Time30 minutes Yield3 to 4 servings Andrew Scrivani for The New York Times 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. Featured in: For Stellar Schnitzel, The Trick Is Air. Dairy Free, Chicken, Fresh Herb, Mixed Baby Green, German, Austrian Cooked 187 ratings INGREDIENTS 6 anchovy fillets 1 small garlic clove Kosher salt freshly ground black pepper Finely grated zest of 1 lemon 2 ½ tablespoons fresh lemon juice 7 to 8 tablespoons extra virgin olive oil, to taste 2 eggs, beaten 1 ½ cups panko or other unseasoned bread crumbs ½ cup flour ? teaspoon cayenne ? teaspoon freshly grated nutmeg 1 ¼ pounds chicken cutlets, pounded to 1/8-inch thick Safflower, peanut or vegetable oil, for frying 2 quarts mixed baby greens 2 cups soft herb leaves, like a combination of mint, tarragon, basil, parsley, cilantro, chervil, chives (try to use at least 3 kinds) 1 scallion, thinly sliced, including greens Nutritional Information PREPARATION 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. COOKING NOTES This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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