CHICKEN SCHNITZEL WITH PAN-ROASTED GRAPES

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Chicken Schnitzel With Pan-Roasted Grapes image

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

1 tablespoon olive oil
2 cups seedless red grapes, washed and dried (about 12 ounces)
1 1/2 tablespoons plus 1 teaspoon minced fresh rosemary
1 tablespoon sherry or red wine vinegar
Kosher salt and black pepper
3/4 cup sour cream
Zest and juice of 1/2 lemon
1/2 cup all-purpose flour
2 large eggs, lightly beaten
2 tablespoons Dijon mustard
1 1/2 cups panko bread crumbs
4 chicken breasts (about 1 pound total), pounded or sliced to about 1/2-inch thickness
1/4 cup plus 2 tablespoons grapeseed, canola or safflower oil

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.

Tobias Curtis
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This recipe was a disaster. The chicken was overcooked, the grapes were burnt, and the sauce was bland.


Tsholofelo Rakhoadi
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This dish was a little too sweet for my taste, but my kids loved it. The chicken was cooked perfectly, and the grapes were a nice addition.


Ace
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I'm not a huge fan of chicken schnitzel, but this recipe was actually really good. The grapes added a nice sweetness to the dish, and the sauce was very flavorful.


Ibrahim Sikander
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This was a delicious and easy-to-make dish. The chicken was crispy on the outside and juicy on the inside, and the grapes were a perfect accompaniment.


Ekata Gods power
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I loved the combination of flavors in this dish. The chicken was crispy, the grapes were sweet and juicy, and the sauce was creamy and tangy. I would definitely recommend this recipe.


Vihaga Heshan
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This dish was easy to make and turned out delicious. The chicken was perfectly cooked and the grapes added a nice touch of sweetness.


Zack hope Yisu
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The chicken was crispy and juicy, the grapes were sweet and tangy, and the sauce was creamy and flavorful. I will definitely be making this dish again.


Kalungi fique123
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This dish was amazing! I've never had chicken schnitzel with pan-roasted grapes before, but it was a perfect combination.


Zahara Archer
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This recipe was a disaster. The chicken was overcooked, the grapes were burnt, and the sauce was bland.


Rasoolzaman khan
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I followed the recipe exactly, but my chicken schnitzel turned out dry. I'm not sure what went wrong.


Ijhar Momin
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This dish was a little too sweet for my taste, but my kids loved it. The chicken was cooked perfectly, and the grapes were a nice addition.


Ahmed Din
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I'm not a huge fan of chicken schnitzel, but this recipe was actually really good. The grapes added a nice sweetness to the dish, and the sauce was very flavorful.


sampson unah
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This was a delicious and easy-to-make dish. The chicken was crispy on the outside and juicy on the inside, and the grapes were a perfect accompaniment.


Cumidayspring Chinedum
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I loved the combination of flavors in this dish. The chicken was crispy, the grapes were sweet and juicy, and the sauce was creamy and tangy. I would definitely recommend this recipe.


Mr.Damian
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The chicken schnitzel was perfectly cooked, and the pan-roasted grapes added a nice touch of sweetness. The sauce was also very good.


FF Gy
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This chicken schnitzel with pan-roasted grapes was a hit with my family! The chicken was crispy and juicy, the grapes were sweet and tangy, and the sauce was creamy and flavorful. I will definitely be making this dish again.