CHICKEN SCHNITZEL WITH LEMONY SPRING HERB SALAD

CHICKEN SCHNITZEL WITH LEMONY SPRING HERB SALAD image

Yield 3-4 servings

Number Of Ingredients 16

6 anchovy fillets
1 clove garlic
Kosher Salt and freshly ground pepper
Finely grated zest of 1 lemon
2 1/2 T fresh lemon juice
7-8 T olive oil
2 eggs, beaten
1 1/2 c panko or unseasoned bread crumbs
1/2 c flour
1/4 t cayenne
1/8 t freshly grated nutmeg
1 1/4 lbs chicken cutlets, pounded to 1/8" thick
Safflower, peanut,or veg oil
2 quarts mixed baby greens
2 c soft herbs-mint,tarragon,basil,parsley,cilantro, chervil, chives-at least 3
1 scallion, thinly sliced

Steps:

MInce anchovies and garlic; mix w/ large pinch of salt until it makes a paste. Put in bowl; whisk in lemon zest, lemon juice, another pinch of salt and some pepper. Slowly drizzle in olive oil. place eggs in one shallow dish, bread crumbs in another, flour mixed with cayenne and nutmeg in a third. Season chicken cutlets w/ salt and pepper. Heat 1/8" oil in large skillet. Dip cutlets into flour, eggs,and bread crumbs. When oil sizzles, add chicken and swirl oil over top. When bottom is golden brown-3 min, flip and brown other side, swirling pan to create a lighter schnitzel. SErve over greens and sprinkle with herbs and scallions