Chicken schnitzel with crunchy salad
Discover a mouthwatering chicken schnitzel paired with a crisp and flavorful crunchy salad. Perfect blend of savory and fresh ingredients in every bite.
Ingredients:
- lemons
- Tbsp. honey
- large shallot
- Kosher salt
- Tbsp. neutral oil, plus more for frying (4–6 cups)
- cup all-purpose flour
- large eggs
- tsp. Dijon mustard, divided, plus more for serving
- chicken cutlets (about 1½ lb. total)
- cups plain breadcrumbs
- Freshly ground black pepper
- stalks celery with leaves
- radishes
Instructions:
- Extract juice from 1 lemon into a large bowl and remove any seeds.
- Blend 1 tablespoon of honey into the lemon juice.
- Peel and thinly cut 1 large shallot into rings. Include it in the bowl with the lemon juice mixture, sprinkle with 1 teaspoon of salt, and allow it to sit, stirring occasionally with a spoon, for at least 15 minutes and up to 1 hour.
- In the meantime, pour neutral oil into a large Dutch oven to a depth of about 1 inch (4 to 6 cups of oil) and heat over medium-high heat. If you possess a deep fry thermometer (also referred to as a candy thermometer), attach it to the side of the pot and monitor the temperature; if not, utilize an instant-read thermometer to check the oil temperature every few minutes. Aim for around 350°F (this should take approximately 10 minutes). Once it surpasses the 300°F mark, lower the heat to ensure a gradual rise to your desired temperature. Keeping the oil temperature steady requires some skill, but it becomes easier with experience! Feel free to pause, adjust the heat, and wait for it to reach the desired level.
- While you wait for the oil to heat up, prepare your chicken for frying: Combine 1/2 cup of all-purpose flour, 2 large eggs, 3 teaspoons of mustard, 2 teaspoons of salt, and 2 tablespoons of water in a medium bowl.
- In batches, place 8 chicken cutlets into the bowl and coat them well with the mixture.
- Spread 2 cups of plain breadcrumbs on a rimmed baking sheet. (You may use panko crumbs if preferred, but make sure to grind them into fine crumbs using a food processor—we want a thin coating for optimal coverage.) Coat the cutlets one by one, pressing down to ensure an even layer of crumbs sticks to each piece. Place the breaded chicken on a plate as you finish; set aside.
- Add 2 teaspoons of mustard into the bowl with the pickled shallots. Gradually pour in 3 tablespoons of neutral oil while whisking continuously to create a well-emulsified vinaigrette. Season with salt and a generous amount of pepper.
- Cut 10 celery stalks diagonally into thin slices with leaves and add them to the bowl with the vinaigrette.
- Trim and thinly slice 8 radishes. Add them to the salad bowl and toss everything together well.
- Monitor the oil temperature and adjust it as necessary to maintain a reading around 350°F. Working with 2 cutlets at a time and using tongs, gently slide the chicken into the hot oil and cook, turning once, until crispy and golden, about 1-2 minutes per side. Keep an eye on the oil temperature, which will drop when you add the chicken; adjust the heat as needed to sustain it at 350°F. Transfer the fried chicken to a plate lined with paper towels or a wire rack. Season with a pinch of salt and repeat the process with the remaining cutlets.
- Cut 1 lemon into wedges for serving.
- Divide the salad and schnitzel among individual plates. Garnish with a sprinkle of pepper and serve with mustard and lemon wedges for squeezing over.
Summary:
- Calories: 4477 kcal
- Fat: 123 g
- Protein: 546 g
- Carbs: 271 g
- Potassium: 9692 mg
- Magnesium: 835 mg