Best Chicken Schnitzel With Sauteed Apples And Escarole Recipes

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SKILLET CHICKEN WITH ESCAROLE



Skillet Chicken with Escarole image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
1 large head escarole
4 cloves garlic
4 sprigs thyme
1 cup low-sodium chicken broth
3 tablespoons capers in brine, drained
1 tablespoon unsalted butter
Juice of 1/2 lemon
Chopped fresh parsley, for topping

Steps:

  • Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and add skin-side down to the skillet. Cook until the skin browns, about 10 minutes. Flip the chicken, transfer the skillet to the oven and roast until cooked through, 10 to 12 minutes.
  • Meanwhile, trim the escarole, tear into pieces and rinse well. Thinly slice the garlic.
  • Remove the chicken to a plate. Discard all but 3 tablespoons fat from the skillet; return the skillet to medium-high heat. Add the garlic and cook until golden, about 1 minute. Add half of the escarole and cook, tossing, until wilted, about 1 minute. Add the remaining escarole and cook, tossing, until wilted, 1 minute; season with salt and pepper. Add the thyme and chicken broth and bring to a simmer. Cook until reduced by half, about 3 minutes. Add the capers, butter and lemon juice. Cook, swirling the pan, until the butter is melted. Discard the thyme sprigs.
  • Divide the chicken thighs and escarole mixture among plates. Sprinkle with parsley.

CHICKEN SCHNITZEL WITH FRISéE-APPLE SALAD



Chicken Schnitzel with Frisée-Apple Salad image

Provided by Jeanne Thiel Kelley

Categories     Chicken     Poultry     Sauté     Dinner     Fall     Winter     Breadcrumbs     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield 6 servings

Number Of Ingredients 8

6 large skinless boneless chicken thighs (each about 5 ounces)
All purpose flour
3 large eggs
1 tablespoon minced fresh Italian parsley
4 cups (about) fresh breadcrumbs made from crustless country wheat bread (preferably organic)
2 1/2 tablespoons unsalted butter, divided
2 1/2 tablespoons canola oil, divided
Frisée-Apple Salad

Steps:

  • Place large piece of plastic wrap on work surface. Unfold 1 chicken thigh near 1 end of plastic. Fold other end of plastic over chicken to cover completely. Using mallet, pound chicken to 1/4- to 1/3-inch thickness. Set cutlet aside in plastic sheet. Repeat with remaining chicken thighs and 5 more sheets of plastic wrap. DO AHEAD: Cutlets can be made up to 1 day ahead. Refrigerate wrapped in plastic.
  • Place large scoop of flour in shallow dish (such as pie dish). Beat eggs and parsley in another shallow dish to blend. Place 2 cups breadcrumbs in third shallow dish. Unwrap 1 chicken cutlet and sprinkle all over with salt and pepper. Coat cutlet completely with flour, then egg mixture, then breadcrumbs. Transfer cutlet to rimmed baking sheet. Repeat with remaining chicken cutlets, adding more flour and breadcrumbs as needed.
  • Divide half of butter and half of oil between 2 large skillets; melt butter with oil over medium-high heat. Add 3 cutlets to each skillet. Cook until coating is golden brown and crisp on bottom, about 3 minutes. Using spatula, transfer chicken to sheet of foil. Divide remaining butter and remaining oil between skillets; swirl to melt butter. Return chicken, browned side up, to skillets. Sauté until bottoms are browned and chicken is cooked through, about 3 minutes longer. Transfer chicken to plates. Serve with Frisée-Apple Salad .
  • What to Drink:
  • A medium-bodied Côtes du Rhône would be a good choice with the schnitzel. Try the Perrin & Fils 2007 "Réserve" Côtes du Rhône, a wine with blackberry, licorice, and herbal notes. At just $8 a bottle, it also happens to be an incredible bargain.

AMAZINGLY TASTY AND CRISPY CHICKEN SCHNITZEL



Amazingly Tasty and Crispy Chicken Schnitzel image

Tasty and easy to make. Kids love it and you all will want more!

Provided by PaZchut

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 26m

Yield 12

Number Of Ingredients 11

2 large eggs
3 tablespoons honey
3 tablespoons Dijon mustard
2 ½ tablespoons soy sauce
1 tablespoon crushed garlic
3 cups bread crumbs, or as needed
1 teaspoon salt
1 teaspoon ground black pepper
vegetable oil for frying
12 boneless chicken breast halves, pounded very thin
1 lemon, cut into wedges

Steps:

  • Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.
  • Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.
  • Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.
  • Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.

Nutrition Facts : Calories 268.2 calories, Carbohydrate 25.3 g, Cholesterol 79.4 mg, Fat 8 g, Fiber 1.4 g, Protein 22.6 g, SaturatedFat 1.6 g, Sodium 727.3 mg, Sugar 6.1 g

SAUTEED ESCAROLE WITH SHALLOTS AND HOT CHILI OIL



Sauteed Escarole with Shallots and Hot Chili Oil image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 8m

Yield 4 servings

Number Of Ingredients 6

2 teaspoons hot chili oil
2 shallots, chopped
6 cups chopped escarole, about 1 large bunch
2 tablespoons cider vinegar
2 tablespoons sugar
Salt and ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add shallots and saute, about 1 minute. Add escarole, vinegar and sugar, cover and steam 1 minute, until escarole wilts. Season to taste with salt and black pepper.

ESCAROLE-APPLE SALAD WITH WALNUT DRESSING



Escarole-Apple Salad with Walnut Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Puree 1/4 cup apple cider vinegar, 3 tablespoons chopped walnuts, 2 teaspoons dijon mustard, 1 teaspoon honey and 1/2 teaspoon kosher salt in a blender until smooth. Slowly add 1/3 cup olive oil with the motor running; blend until creamy. Combine 1 torn head escarole, 1 thinly sliced fennel bulb, 2 thinly sliced apples and/or pears, 1 cup fresh parsley, ½ cup chopped walnuts and 1/4 cup minced chives in a large bowl. Add the dressing, season with salt and pepper and toss.

SAUTEED ESCAROLE "AGRODOLCE"



Sauteed Escarole

Escarole cooked in a slightly spicy, sweet and sour sauce.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 8

3 tablespoons white balsamic vinegar
1/4 cup dried currants
3 tablespoons pine nuts
2 tablespoons extra-virgin olive oil
Pinch red pepper flakes
2 cloves garlic, grated
1 pound escarole, roughly chopped
Kosher salt and freshly ground black pepper

Steps:

  • Pour the vinegar over the currants in a small bowl and let sit until the currants are plump, at least 10 minutes.
  • Meanwhile, heat a small skillet over medium heat. Add the pine nuts and cook, shaking the skillet occasionally, until lightly browned and fragrant, about 3 minutes. Remove and set aside.
  • Combine the oil, red pepper flakes and garlic in a cold, large high-sided skillet. Set the skillet over medium heat and allow the oil to warm, spreading the garlic over the pan, about 2 minutes. Raise the heat to medium-high and add the escarole in batches. Add 1/4 cup water and the currant-vinegar mixture. Toss to coat and season with salt and black pepper. Transfer to a serving dish and top with the toasted pine nuts.

EASY CHICKEN CUTLETS WITH APPLES



Easy Chicken Cutlets with Apples image

Quick, easy, and kids love it. :) Good with rice or pasta.

Provided by DEUXMAC

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 1h15m

Yield 2

Number Of Ingredients 14

2 skinless, boneless chicken breast halves
¼ teaspoon salt, or as needed
3 tablespoons all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pinch white sugar
2 tablespoons butter
¼ cup medium sherry
1 cup chicken broth
1 Granny Smith apple - cored, peeled, and cut into 1/2-inch thick wedges
⅓ cup light brown sugar
1 tablespoon butter
1 dash Marsala wine

Steps:

  • Sprinkle chicken breasts with 1/4 teaspoon salt, or as needed, on both sides. Place onto a rack, cover, and refrigerate for 30 minutes. Remove from refrigerator, and cut in half lengthwise on a slight diagonal to make 4 equal-size pieces. Place the chicken pieces between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to make 4 cutlets about 1/4 inch thick.
  • Preheat oven to 200 degrees F (95 degrees C).
  • Mix together flour, cornstarch, 1 teaspoon of salt, black pepper, and sugar in a shallow bowl. Place each cutlet into the flour mixture to coat; shake off excess flour. Melt 2 tablespoons of butter in a skillet over medium heat until foam disappears, and gently lay the coated cutlets into the butter. Cook until golden brown on both sides, about 3 minutes per side. Remove the chicken, and set aside on an oven-proof plate in the preheated oven to stay warm.
  • Pour the sherry into the skillet and bring to a boil, scraping and dissolving all the brown flavor bits from the bottom of the skillet. Cook until the sherry is reduced to half its volume, about 5 minutes, and stir in the chicken broth; add the apple slices to the skillet. Cook, stirring occasionally, until the apples are soft and the sherry mixture is reduced by half. Stir in the brown sugar, 1 tablespoon of butter, and the Marsala wine until the sugar is dissolved and the sauce is thick.
  • Return the chicken cutlets to the sauce, together with any juice from the plate, and turn to cover cutlets with sauce. Simmer about 2 minutes per side, and serve 2 cutlets per serving, topped with apple slices and sauce.

Nutrition Facts : Calories 585.9 calories, Carbohydrate 61.2 g, Cholesterol 112.9 mg, Fat 27.8 g, Fiber 2.1 g, Protein 21.3 g, SaturatedFat 13.7 g, Sodium 1981.5 mg, Sugar 31.3 g

CHICKEN SCHNITZEL



Chicken Schnitzel image

Pounded thin chicken breasts with Cheerios® cereal coating and lemon wedges. Serve with pommes frites (French fries) or hot German potato salad.

Provided by Dale

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h21m

Yield 4

Number Of Ingredients 9

4 skinless, boneless chicken breast halves, trimmed
½ cup all-purpose flour
2 eggs
1 cup crushed toasted oat cereal (such as Cheerios®)
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons vegetable oil
2 lemons, quartered

Steps:

  • Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness.
  • Place flour in a bowl. Beat eggs together in a separate bowl. Mix crushed oat cereal, garlic powder, salt, and black pepper together in large resealable plastic bag.
  • Dredge each chicken breast in flour and dip into eggs, allowing excess egg to drip back into bowl. Transfer coated chicken to cereal mixture; seal bag and shake until evenly coated. Place coated chicken on a plate and refrigerate for 1 hour.
  • Heat oil in a 12-inch skillet over medium-high heat; fry chicken until browned, 3 to 4 minutes per side. Transfer chicken to a paper towel-lined plate and squeeze lemon over each.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 24.4 g, Cholesterol 162.2 mg, Fat 17 g, Fiber 3.9 g, Protein 31.8 g, SaturatedFat 3.5 g, Sodium 434.6 mg, Sugar 0.7 g

SAUTEED CHICKEN WITH APPLES



Sauteed Chicken with Apples image

A quick, delicious meal of sauteed apples and chicken. Add a salad or a vegetable and you've got dinner.

Provided by JoeC

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 8

3 tablespoons peanut oil
2 medium skinless, boneless chicken breasts, cubed
2 unpeeled apples, cored and cubed
1 tablespoon grated ginger, or more to taste
1 bunch green onions, chopped
2 cups sliced mushrooms
2 tablespoons honey
salt and ground black pepper to taste

Steps:

  • Heat peanut oil in a large frying pan or wok over medium heat. Add chicken, apples, and ginger; cook and stir for 2 to 3 minutes. Add green onions and continue to saute until chicken is almost cooked through and apples start to soften, 5 to 6 minutes more.
  • Stir in mushrooms, honey, salt, and pepper; continue to saute until chicken pieces are no longer pink in the centers and juices run clear, about 5 minutes more. Serve.

Nutrition Facts : Calories 493.6 calories, Carbohydrate 47.4 g, Cholesterol 64.6 mg, Fat 23.7 g, Fiber 7 g, Protein 28.3 g, SaturatedFat 4.3 g, Sodium 157.8 mg, Sugar 35.4 g

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