CRISP CHICKEN SCHNITZEL WITH LEMONY SPRING HERB SALAD
Steps:
- 1. Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put in a bowl and whisk in the lemon zest juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil. 2. Place eggs in one shallow disy, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper. 3. Heat 1/8 inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends). 4. When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave plenty of room around them). Swirl pan so oil cascades over top of cutlet in waves. When bottom is golden brown about 3 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken. 5. Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitel. Drizzle with more dressing and granish with scallions.
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