Austrian / German · Mains
Crisp Chicken Schnitzel With Lemony Herb Salad
Ultra-crispy, air-pocketed schnitzel over a bright anchovy-lemon herb salad.
Ingredients
Serves 3- 6anchovy fillets
- 1 smallgarlic clove
- Kosher salt and freshly ground black pepper
- Finely grated zest of 1 lemon
- 2 ½ tbspfresh lemon juice
- 7to 8 tbsp extra-virgin olive oil
- 2eggs, beaten
- 1 ½ cupspanko or unseasoned bread crumbs
- ½ cupflour
- ⅛ tspcayenne
- ⅛ tspfreshly grated nutmeg
- 1 ¼ lbchicken cutlets, lbed to 1/8-inch thick
- Safflower, peanut, or vegetable oil, for frying
- 2 quartsmixed baby greens
- 2 cupssoft herb leaves (mint, tarragon, basil, parsley, cilantro -- use at least 3)
- 1scallion, thinly sliced including greens
Method
- 01
Mince anchovies and garlic and mix with a large pinch of salt into a rough paste. Whisk in lemon zest, juice, another pinch of salt, and pepper. Slowly drizzle in olive oil until emulsified.
- 02
Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken generously with salt and pepper.
- 03
Heat 1/8 inch oil in a large skillet. Dip cutlets in flour (shake off excess), then eggs, then bread crumbs, handling as little as possible.
- 04
When oil sizzles on a pinch of crumbs, add a cutlet. Swirl pan so oil cascades over top in waves. When bottom is golden, about 3 minutes, flip and brown the other side, swirling pan. Transfer to paper towels and sprinkle with salt. Repeat with remaining chicken.
- 05
Toss greens and herbs with just enough dressing to lightly coat. Divide salad on plates, top with schnitzel, drizzle with more dressing, and garnish with scallions.