Recipe by Dorit Teichman

Chicken Schnitzel and Arugula Salad with Lemon Zest

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Meat Meat
Medium Medium
2 Servings
Allergens
50 Minutes
Diets

Ingredients

Chicken Schnitzel with Lemon Zest

  • 1/4 teaspoon salt

  • 2 tablespoons Italian parsley, minced (optional)

  • 2 chicken cutlets, thinly sliced

Arugula Salad with Lemon Vinaigrette

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 container arugula

  • lemon wedges, for garnish

Directions

Prepare the Chicken Schnitzel with Lemon Zest

1.

Preheat oven to 350 degrees Fahrenheit. Grease pan with one tablespoon oil.

2.

Beat egg in a small bowl and set aside. Combine panko, lemon zest, garlic powder, salt and parsley in a medium bowl.

3.

Dip chicken cutlets into beaten egg, then press into panko to coat.

4.

Place into oiled pan and drizzle with remaining one and a half tablespoons avocado oil.

5.

Cook for 15 to 20 minutes on each side, depending on thickness, or until well done and golden.

Prepare the Arugula Salad with Lemon Vinaigrette

1.

Blend lemon juice, oil, honey, mustard, garlic powder, salt and pepper. Toss arugula with dressing a few minutes before serving to allow arugula to incorporate the flavor.

2.

Serve in a large bowl or plated alongside schnitzel. Garnish with lemon wedges.

Credits

Prop Styling by Rachel Haberman Photography by Heather Winters

Chicken Schnitzel and Arugula Salad with Lemon Zest

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Ko Mo
Ko Mo
2 days ago

Made this and it was delicious! It was a huge hit with my family and friends.