Crisp Chicken Schnitzel with Lemony Spring Herb Salad
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  • Ingredients 6 anchovy fillets 1 small garlic clove   Kosher salt   freshly ground black pepper   Finely grated zest of 1 lemon 2 ½ tablespoons fresh lemon juice 7 to 8 tablespoons extra virgin olive oil, to taste 2 eggs, beaten 1 ½ cups panko or other unseasoned bread crumbs ½ cup flour ⅛ teaspoon cayenne ⅛ teaspoon freshly grated nutmeg 1 ¼ pounds chicken cutlets, pounded to 1/8-inch thick   Safflower, peanut or vegetable oil, for frying 2 quarts mixed baby greens 2 cups soft herb leaves, like a combination of mint, tarragon, basil, parsley, cilantro, chervil, chives (try to use at least 3 kinds) 1 scallion, thinly sliced, including greens



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