Chicken Schnitzel with Frisée-Apple Salad
You can never have too many main course recipes, so give Chicken Schnitzel with Frisée-Apple Salad Head to the store and pick up butter, parsley, eggs, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Cutletscan be made up to 1 day ahead. Refrigeratewrapped in plastic.
Place large scoop of flour in shallowdish (such as pie dish). Beat eggs andparsley in another shallow dish to blend.
Place 2 cups breadcrumbs in third shallowdish. Unwrap 1 chicken cutlet and sprinkleall over with salt and pepper. Coat cutletcompletely with flour, then egg mixture,then breadcrumbs.
Transfer cutlet torimmed baking sheet. Repeat withremaining chicken cutlets, adding moreflour and breadcrumbs as needed.
Divide half of butter and half of oilbetween 2 large skillets; melt butter withoil over medium-high heat.
Add 3 cutletsto each skillet. Cook until coating is goldenbrown and crisp on bottom, about 3minutes. Using spatula, transfer chicken tosheet of foil. Divide remaining butter andremaining oil between skillets; swirl to meltbutter. Return chicken, browned side up, toskillets. Sauté until bottoms are brownedand chicken is cooked through, about 3minutes longer.
Transfer chicken to plates.
Serve with Frisée-Apple Salad.
A medium-bodied Côtesdu Rhône would be a good choice withthe schnitzel. Try the Perrin & Fils 2007"Réserve" Côtes du Rhône, a wine withblackberry, licorice, and herbal notes. Atjust $8 a bottle, it also happens to be anincredible bargain.
Per serving: (Analysis does not include Frisée-Apple Salad.) 481.2 kcal calories,49.8 % calories from fat 26.7 g fat,8.0 g saturated fat,