Chicken Schnitzel with an Arugula Salad

Chicken Schnitzel with an Arugula Salad

  • 2 cups of arugula

  • 1/2 cup sliced cucumbers

  • 1/2 cup sliced radish

  • 1 lb chicken breast, cut in half and pounded 1/2” thick

  • Salt and pepper

  • ½ cup flour

  • 2 eggs

  • 1 ½ cups panko

  • Avocado or vegetable oil for frying

  • Juice of half a lemon

  • Drizzle of olive oil

  • 1/4 cup Parmesan cheese


In a large bowl add the arugula, cucumber, and radish. Set aside.

Sprinkle your pounded chicken breasts with salt and pepper then prepare your station

Whisk eggs in a large shallow bowl. Pour flour into a shallow bowl, followed by the breadcrumbs in another shallow bowl.

Carefully dip the chicken into the eggs then into the four and then lastly into the breadcrumbs. Set on a parchment lined baking sheet. Repeat with remaining chicken. Place chicken in refrigerator while oil heats up.

Fill a cast iron skillet with 1/2” oil. When it sizzles when a breadcrumb hits it, it is ready, about 365F

Carefully fry the chicken for about 2 minutes each side or until golden brown, repeating as needed making sure not to crowd the pan.

Place the chicken on a baking sheet lined while the a try or paper towels.

When ready to eat squeeze the lemon over the salad, along with a drizzle of olive oil, the Parmesan cheese and toss well.Serve the chicken topped with a heaping helping of thee salad and a wedge of lemon.



Amanda FredericksonComment