Chicken Schnitzel and Tomato Salad
Chicken Schnitzel, tomatoes, cucumbers, red onion, red pepper and feta cheese tossed with spring greens and a lemon cilantro vinaigrette.
Ingredients
- 1 lb. thin sliced chicken cutlets
- 1 cup flour
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- 3 beaten eggs
- 2 cups plain breadcrumbs
- 1 tsp. each garlic powder, onion powder, paprika
- 1 cup vegetable oil
- ½ cup extra virgin olive oil
- 2 tbsp. lemon juice
- 1 clove minced garlic
- ⅛ tsp. black pepper
- ¼ cup minced cilantro
- 4 cups spring greens
- 1 cup halved cherry tomatoes
- ½ cup red onion, sliced
- ½ cup sliced red pepper
- 1 cup sliced cucumber
- ½ cup feta cheese
Instructions
- Prepare a schnitzel dredging station: In the first bowl, place the flour, salt, and pepper. In the second bowl, place 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 is golden on each side, and cooked through. Drain the chicken on a wire rack over a baking sheet. Slice it into thin slices, or small bite sized pieces.
- In a small jar mix the olive oil, lemon juice, garlic, pepper, and cilantro. This will be your dressing.
- In a large bowl, toss together the chicken, dressing, and all the rest of the ingredients.
Nutrition
Calories: 467kcal
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