Chicken Schnitzel with Apple Arugula Salad
This recipe was a Michael Symon one prepared on The Chew --the salad portion with mustard lemon vinaigrette is what makes it over the top good. Remember to work the chicken in small batches ( 2 at a time) and I cut my apples on the mandolin using the julienne blade --so quick and easy --also then put them right into the vinaigrette to keep them from browning until served !
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1/2 c flour
s/p
2 large eggs
2 cups panko bread crumbs
4 chicken thighs, boneless, skinless - pound to 1/4 thickness
EVOO
2 T dijon mustard
1/2 c EVOO
2 lemons zest and juice
s/p
1 granny smith apple cut into matchsticks
3 c arugula
Put the Flour in a shallow bowl and season well with Salt and Pepper. Put the Eggs in another shallow bowl and beat them lightly. Add the Bread Crumbs to a third shallow bowl and season well with Salt and Pepper
Put a large skillet over medium-high heat.
Season both sides of Chicken Thighs with Salt and Pepper. Working with one piece of meat at a time, dredge the Chicken in the Flour, making sure to coast both sides well. Shake off the excess. Dip the Chicken into the beaten Eggs, allowing the excess to drip off. Finally, lay the Chicken in the Bread Crumbs, turning and pressing to fully coat both sides.
Add the Olive Oil to the preheated pan. Arrange all 4 pieces of Chicken in the pan and cook until golden brown, about 3 minutes. Flip and cook until light golden brown, about 2 minutes.
Meanwhile, in a medium bowl, whisk together the Mustard, Olive Oil, and Lemon Zest and Juice. Season the Vinaigrette with Salt and Pepper. Add the Apples and Arugula and toss to combine.
s/p
2 large eggs
2 cups panko bread crumbs
4 chicken thighs, boneless, skinless - pound to 1/4 thickness
EVOO
2 T dijon mustard
1/2 c EVOO
2 lemons zest and juice
s/p
1 granny smith apple cut into matchsticks
3 c arugula
Put the Flour in a shallow bowl and season well with Salt and Pepper. Put the Eggs in another shallow bowl and beat them lightly. Add the Bread Crumbs to a third shallow bowl and season well with Salt and Pepper
Put a large skillet over medium-high heat.
Season both sides of Chicken Thighs with Salt and Pepper. Working with one piece of meat at a time, dredge the Chicken in the Flour, making sure to coast both sides well. Shake off the excess. Dip the Chicken into the beaten Eggs, allowing the excess to drip off. Finally, lay the Chicken in the Bread Crumbs, turning and pressing to fully coat both sides.
Add the Olive Oil to the preheated pan. Arrange all 4 pieces of Chicken in the pan and cook until golden brown, about 3 minutes. Flip and cook until light golden brown, about 2 minutes.
Meanwhile, in a medium bowl, whisk together the Mustard, Olive Oil, and Lemon Zest and Juice. Season the Vinaigrette with Salt and Pepper. Add the Apples and Arugula and toss to combine.
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