CHICKEN SCHNITZEL WITH PAN-ROASTED GRAPES
No matter how you spin it, making schnitzel is a bit of a process. But by starting with thinly sliced chicken breasts, or chicken cutlets, this recipe removes the most time-consuming step - pounding the chicken - and makes schnitzel more doable on a weeknight. The contrast in temperatures and textures from the pan-roasted grapes and tangy sour cream make for perfectly balanced bites. Serve with a simple green salad with a lemony vinaigrette.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, poultry, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large (12-inch) sauté pan over medium. Add the grapes, 1 1/2 tablespoons rosemary, the vinegar, 1/2 teaspoon salt and a pinch of black pepper. Cook for 5 to 7 minutes, tossing often and smashing down some of the grapes with the back of a wooden spoon as they begin to soften. Transfer the grapes and their juices to a small dish. Wipe out the skillet with a damp paper towel and set aside. In another small bowl, combine the sour cream, 2 teaspoons lemon juice (reserve the zest for serving), and 1/2 teaspoon salt.
- Place the flour in a shallow bowl or rimmed plate. In a second bowl, whisk together the eggs and mustard until smooth. In a third bowl, mix the panko with the remaining 1 teaspoon minced rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Pat dry the chicken with a paper towel and season with salt and pepper. Working one at a time, dip the chicken breasts into the flour, shaking off any excess, then into the egg mixture, and finally, the panko mixture. Place the prepared breasts on a plate until ready to cook. (At this point, the chicken breasts may be covered and stored in the refrigerator for several hours before cooking.)
- Heat 1/4 cup grapeseed oil in the sauté pan over medium-high heat. When the oil is hot (it should sizzle if you drop a bread crumb into the pan), place two breasts, evenly spaced, in the pan and cook for 1½ to 2 minutes on each side, until golden brown and just cooked through. Transfer to a plate lined with a paper towel and sprinkle with salt. Add the remaining 2 tablespoons grapeseed oil to the pan and repeat the process with the other two breasts.
- Transfer the chicken to a serving platter, spoon the grapes on top and sprinkle the lemon zest over the chicken. Serve with the lemon-sour cream on the side.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
TripleD67
tripled67@yahoo.comThe chicken schnitzel was easy to make and the grapes added a nice touch. I would recommend this recipe.
904.nelson
904.nelson@gmail.comThis recipe was a bit too complicated for me, but the chicken schnitzel turned out great! I will definitely be making this dish again.
Jacton Omondi
j-omondi@yahoo.comThe chicken schnitzel was a bit dry, but the grapes were delicious.
Thomas brimacombe
thomas_brimacombe@yahoo.comThe chicken schnitzel was cooked perfectly and the grapes were a nice addition. I would recommend this recipe.
Prince Pal
p.p78@gmail.comI loved the combination of flavors in this dish. The chicken schnitzel was crispy and juicy, and the grapes added a sweet and tangy flavor. I will definitely be making this dish again.
Dhan Bhadur Kaila
k_d@hotmail.comThe chicken schnitzel was a bit bland, but the grapes were good.
Karim Hany
h.karim@hotmail.frThis recipe was easy to follow and the chicken schnitzel turned out great! The grapes added a nice sweetness to the dish.
Max maraj
m.m@yahoo.comI made this recipe for a dinner party and it was a huge success! Everyone loved the chicken schnitzel and the grapes. I will definitely be making this dish again.
One
one@yahoo.comThe chicken schnitzel was a bit dry, but the grapes were delicious.
Kamran
kamran41@gmail.comI followed the recipe exactly and the chicken schnitzel turned out perfectly. The grapes were a nice touch and added a pop of flavor. I would definitely recommend this recipe.
Angelo Castro
c.a@yahoo.comThis chicken schnitzel with pan-roasted grapes was a hit with my family! The chicken was crispy and juicy, and the grapes added a sweet and tangy flavor. I will definitely be making this dish again.