Chicken Schnitzel With Pan-Roasted Grapes

Chicken Schnitzel With Pan-Roasted Grapes

Ingredients

• 1 tablespoon olive oil
• 2 cups seedless red grapes, washed and dried (about 12 ounces)
• 1 ½ tablespoons plus 1 teaspoon minced fresh rosemary
• 1 tablespoon sherry or red wine vinegar
• Kosher salt and black pepper
• ¾ cup sour cream
• Zest and juice of 1/2 lemon
• ½ cup all-purpose flour
• 2 large eggs, lightly beaten
• 2 tablespoons Dijon mustard
• 1 ½ cups panko bread crumbs
• 4 chicken breasts (about 1 pound total), pounded or sliced to about 1/2-inch thickness
• ¼ cup plus 2 tablespoons grapeseed, canola or safflower oil

• Nutritional Information

  • • Nutritional analysis per serving (4 servings)

      834 calories; 52 grams fat; 12 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 20 grams polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 45 grams protein; 226 milligrams cholesterol; 283 milligrams sodium

  Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

  Powered by DiningAndCooking.com

Preparation

1. 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.
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, 1/2 teaspoon salt and 1/2 teaspoon pepper.
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.)
4. 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.
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.