Crispy chicken schnitzel is a delicious choice for a simple homemade meal. In this recipe, golden, crunchy chicken is paired with fresh citrus-dressed greens and a creamy almond aïoli. The combination of bright lemon, tender greens, and rich, nutty flavors makes it a lovely option for a light summer dinner. Serve it with fried potatoes for a satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts, butterflied and lightly flattened | 4 |
| Plain flour | 100 g |
| Eggs, beaten | 2 |
| Panko breadcrumbs | 150 g |
| Extra virgin olive oil, for frying and dressing | As needed, plus 150 ml for the aïoli |
| Greens (spring greens, chard, or cavolo nero), finely shredded | 2 large handfuls |
| Lemon zest and juice | ½ lemon |
| Sweet wine vinegar, such as Chardonnay vinegar | 1 tbsp |
| Parmesan, finely grated, plus extra for serving | 25 g |
| Blanched almonds | 80 g |
| Garlic clove | 1 |
| Dijon mustard | 1 tsp |
| White wine or sherry vinegar | 1 tbsp |
| Extra virgin olive oil, for the aïoli | 150 ml |
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Step 1: Prepare the Almond Aïoli
Place the blanched almonds, garlic, Dijon mustard, and white wine or sherry vinegar in a blender, mini food processor, or mortar. Blend until a paste forms, then gradually add the olive oil while blending until the mixture becomes thick and smooth. Season to taste and refrigerate until ready to serve.
Step 2: Coat and Fry the Chicken
Season the chicken breasts with salt and pepper. Coat each piece in flour, dip it into the beaten eggs, and finish with the panko breadcrumbs, ensuring the chicken is evenly covered.
Heat a generous layer of olive oil in a wide frying pan. Fry the chicken for about 3 minutes on each side, or until golden brown, crispy, and cooked through. Transfer to a plate lined with kitchen paper, sprinkle with a little salt, and allow the chicken to rest briefly.
Step 3: Make the Citrus Greens
Place the shredded greens in a large bowl and add a drizzle of olive oil. Gently massage the leaves to soften them slightly.
Add the lemon zest, lemon juice, and sweet wine vinegar. Season with salt and black pepper, then toss in the grated Parmesan. Leave the greens to stand for about 3 minutes so the citrus and vinegar can soften the leaves and bring out their fresh flavor.
Step 4: Serve
Arrange the citrus greens on serving plates and place the crispy chicken schnitzel on top or alongside them. Add a generous spoonful of almond aïoli and finish with extra grated Parmesan, if desired. Serve immediately while the chicken is still warm and crunchy, with fried potatoes on the side.
