October 9, 2022

Chicken Schnitzel and Apple Salad

Chicken Schnitzel and Apple Salad is one of our favorite fall dinners. I start this salad by frying crispy chicken schnitzels and making some sweet, candied pecans. Then, I slice the chicken and toss it with apples, Spring greens, apple chips, blue cheese, and red onions. We like this salad for several reasons. First of all, I like that this is a complete meal, although I might serve it with some bread. Secondly, I like that this salad can be made ahead of time. And, lastly, we all love the crispy chicken schnitzel, sweet vinaigrette, and the crunchy apples.

The Equipment I Used

A Cast Iron Skillet- I like to fry my schnitzels in a cast iron skillet, but you can use any large frying pan.
A Salad Spinner- Use this to dry your salad greens. If the greens are wet the dressing won’t cling to the leaves.

The Ingredients Needed for Chicken Schnitzel and Apple Salad

Chicken- You’ll need to use boneless, skinless chicken breasts for this recipe. I always use Bell and Evans brand chicken because I find it to be the most tender.
Breadcrumbs- Use plain breadcrumbs, not Italian seasoned breadcrumbs. I like the 4C brand breadcrumbs.
Pecans- I always use Diamond pecans, because I always find pieces of shell in other nuts brands.
Oil- Use vegetable, canola, or peanut oil to fry the chicken.

How I Made my Salad

First, I fried the chicken. Take care to watch the chicken to make sure it doesn’t burn.
Next, I made the candied pecans. These, too, need to be watched closely.
Then, I made the maple vinaigrette. I like to shake up my dressing ingredients in a small jar.
Finally, I tossed the chicken, pecans, and vinaigrette with the rest of the salad ingredients.

If you like fried chicken, you need to try this delicious Chicken Schnitzel and Apple Salad.

Chicken Schnitzel and Apple Salad

Spring Greens topped with fried chicken schnitzels, fresh apples, candied pecans, and blue cheese, all tossed with a maple vinaigrette.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine American, German

Servings

Calories 467 kcal

Ingredients

1 pound thin sliced chicken cutlets
1 cup flour
½ tsp. each kosher salt and black pepper
3 beaten eggs
2 cups plain breadcrumbs
1 tsp. each garlic powder, onion powder, paprika
2 cups vegetable oil
1 cup pecan halves
2 tbsp. butter
3 tbsp. brown sugar
¼ cup cider vinegar
½ cup extra virgin olive oil
2 tbsp. maple syrup
2 tsp. Dijon mustard
4 cups Spring Mix lettuce
½ cup blue cheese, crumbled
1 apple, sliced
¼ cup sliced red onions
1 cup apple chips

Instructions

Frist, make the chicken schnitzels. Prepare a dredging station: In the first bowl, place the flour, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, mix the breadcrumbs and spices.
Heat a cast iron skillet on high heat, with a quarter inch of oil. Dredge each piece of chicken with first the flour, then the eggs, and finally the crumbs. The oil is hot when a small piece of chicken sizzles immediately when placed in the oil. Fry the chicken until it's golden on each side, and cooked through. Drain the chicken on a wire rack over a baking sheet. Cut it into small pieces. Chill until you're ready to serve the salad.
Make the candied pecans: Heat a medium skillet on medium heat and melt the butter and brown sugar together. Add the pecans and stir them until the pecans are toasty and coated with the sugar. Let them cool on a wax paper lined plate.
Prepare the dressing: In a small glass jar, combine the olive oil, vinegar, maple syrup, and mustard.
In a large bowl, toss together the lettuce and dressing. Then add the rest of the ingredients and serve.