This is a tasty salad and chicken schnitzel combo I came across about a year ago on Epicurious. The original salad recipe calls for frisee and belgian endive. The first time I made it I substituted arugula for both because my grocery store doesn’t carry either frisee or beligian endive. Lame, I know. A few months later, I was able to try the recipe as originally concocted, and you know what? It just didn’t work for me, but my arugula substitution? Delicious!
This recipe would be the very best in the early fall when the apples are at their very best. However, it is also a welcome change from the heavy winter meals on those first early days of spring.
The schnitzel requires a bit of work, especially if you pound your chicken and make your own breadcrumbs, which I (rarely) do. I actually slice my chicken in half lengthwise in order to make it about half thickness. I find this works out very well and saves me so much time. Does anyone know of a “foodie” reason why I shouldn’t be doing it this way? (I had a few pictures of the chicken cutlets, but they look like raw, breaded, chicken, I’m going to let you use your imagination on that one!)
The salad is easy. Just prepare your dressing, slice up your apple into matchsticks and your radishes into rounds.
Mix it all up with your dressing and your arugula.
And serve with the schnitzel. Delicious.
Adapted from Epicurious
2 boneless skinless chicken breast
All purpose flour
1 large eggs
1/2 tablespoon minced fresh Italian parsley [Don’t forget the parsely, it takes this schnitzel from ok to awesome.]
1+ cups (about) fresh breadcrumbs made from crustless country wheat bread (preferably organic)
1 tablespoons unsalted butter, divided
1 tablespoons canola oil, divided
Place large piece of plastic wrap on work surface. Unfold 1 chicken thigh near 1 end of plastic. Fold other end of plastic over chicken to cover completely. Using mallet, pound chicken to 1/4- to 1/3-inch thickness. Set cutlet aside in plastic sheet. Repeat with remaining chicken thighs and 5 more sheets of plastic wrap. DO AHEAD: Cutlets can be made up to 1 day ahead. Refrigerate wrapped in plastic. [This is the good way to make cutlets. The lazy person way is to slice your chicken in half lengthwise so they are half the thickness. This has always worked well for me!]
Place large scoop of flour in shallow dish (such as pie dish). Beat eggs and parsley in another shallow dish to blend. Place 2 cups breadcrumbs in third shallow dish. Unwrap 1 chicken cutlet and sprinkle all over with salt and pepper. Coat cutlet completely with flour, then egg mixture, then breadcrumbs. Transfer cutlet to rimmed baking sheet. Repeat with remaining chicken cutlets, adding more flour and breadcrumbs as needed.
Divide half of butter and half of oil between 2 large skillets; melt butter with oil over medium-high heat. Add 3 cutlets to each skillet. Cook until coating is golden brown and crisp on bottom, about 3 minutes. Using spatula, transfer chicken to sheet of foil. Divide remaining butter and remaining oil between skillets; swirl to melt butter. Return chicken, browned side up, to skillets. Sauté until bottoms are browned and chicken is cooked through, about 3 minutes longer.
Arugula Apple Salad
Adapted from Epicurious’ Frisee Apple Salad
2 tablespoons fresh lemon juice
3/4 tablespoon shallots, finely chopped
1/4 teaspoon finely grated lemon peel
2 tablespoons extra-virgin olive oil
1 small Pink Lady or Jazz apples, quartered, cored, cut into matchstick-size strips
5 radishes, trimmed, thinly sliced
1 tablespoons coarsely chopped fresh Italian parsley
Combine lemon juice, chopped shallots, and grated lemon peel and lemon juice in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewhisk before using.
Combine arugula, radishes, and parsley in large bowl. Toss salad with dressing and serve.