Chicken Schnitzel With Pan-Roasted Grapes
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon olive oil
- 2cups seedless red grapes, washed and dried (about 12 ounces)
- 1½tablespoons plus 1 teaspoon minced fresh rosemary
- 1tablespoon sherry or red wine vinegar
- Kosher salt and black pepper
- ¾cup sour cream
- Zest and juice of ½ lemon
- ½cup all-purpose flour
- 2large eggs, lightly beaten
- 2tablespoons Dijon mustard
- 1½cups panko bread crumbs
- 4chicken breasts (about 1 pound total), pounded or sliced to about ½-inch thickness
- ¼cup plus 2 tablespoons grapeseed, canola or safflower oil
Nutritional analysis per serving (4 servings)
866 calories; 43 grams fat; 9 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 18 grams polyunsaturated fat; 48 grams carbohydrates; 3 grams dietary fiber; 16 grams sugars; 70 grams protein; 1189 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a large (12-inch) sauté pan over medium. Add the grapes, 1½ tablespoons rosemary, the vinegar, ½ 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 ½ teaspoon salt.
- Step 2
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, ½ teaspoon salt and ½ teaspoon pepper.
- Step 3
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.)
- Step 4
Heat ¼ 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.
- Step 5
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.
Private Notes
Comments
It takes an hour and twenty minutes to prepare this meal from start to finish.
Always pound/slice thinner than you think you need to. Cutlets thicken as they cook. 2 minutes a side likely requires a cutlet 1cm thick or less. Great recipe.
This is a good recipe, but the 20-minute time estimate is a joke. Also, it's written badly and backwards. The first step should be to prep the cutlets (which can take 20 minutes by itself). Then prep the sour cream, which is not all that necessary anyway. Then do the grapes (to which I added pomegranate seeds). Then fry the cutlets.
It took a little while but it was delicious! I loved the sweet and tangy grapes with the crispy hot chicken. I will make this again. I usually follow recipes as-is the first time, but my Dijon smelled a little funky. I used whole grain mustard instead and it was still amazing.
This is a winner of a recipe. We had purchased some chicken breasts that were very tough. Knowing we needed to pound the remaining ones to make them more tender, we decided to try this as a schnitzel. Substituted regular breadcrumbs for panko, olive oil for grape seed oil and Greek yogurt for sour cream and all worked great. The lemony additions and pan-roasted grapes really added dimension and flavor. It was also a surprisingly beautiful dish when plated. Now that we tried it, we think this would be a great dinner for a party of four.
Agree with others that the sour cream is not necessary, that the recipe (like most NYT recipes) takes longer than stated, though under an hour for me, and that you should prepare the chicken first. However, the savory-sweet grapes are delicious paired with the perfectly crispy cutlets. Yum!