Chicken Schnitzel with Sauteed Apples and Escarole
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1082
- Total Fat
- 75
- Saturated Fat
- 10
- Carbohydrates
- 62
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 40
- Cholesterol
- 201
- Sodium
- 1011
- Total: 30 min
- Active: 30 min
Ingredients
1 cup all-purpose flour
2 large eggs
2 ½ cups panko
Four 4-to-5-ounce thin boneless skinless chicken breast cutlets
Kosher salt and freshly ground black pepper
Canola oil, for frying
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 Granny Smith apple, peeled, cored and cut into 1/2-inch pieces
1 small red onion, halved and thinly sliced
One 10-ounce head of escarole, outer leaves discarded, inner leaves torn into bite-size pieces
3 tablespoons apple cider vinegar
Directions
- Preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
- In a shallow dish, beat the eggs. Spread the flour and panko in 2 separate shallow dishes. Season the chicken cutlets with salt and pepper. Dredge each cutlet in the flour, then dip in the egg, letting the excess drip back into the bowl. Dredge in the panko, pressing lightly to help it adhere; transfer to a plate.
- In a large skillet, heat ¼ inch of canola oil until shimmering. In batches if necessary, fry the cutlets in a single layer over medium-high heat, flipping once, until golden and cooked through, about 6 minutes total. Transfer to the prepared baking sheet to drain, then transfer to the oven to keep warm.
- In another large skillet, melt the butter in the olive oil. Add the apple and onion and season with salt and pepper. Cook over medium-high heat, stirring occasionally, until lightly browned and the apple is almost tender, about 3 minutes. Add the escarole and cook, stirring, until just starting to wilt, 2 to 3 minutes. Remove from the heat and stir in the vinegar. Season with salt and pepper. Serve with the cutlets.