Chicken Schnitzel with Fennel-Grapefruit Salad
- 1 of 4 In a bowl, whisk 2 tbsp of the olive oil, the vinegar, honey, 1/4 tsp plus 1/8 tsp of the salt and 1/4 tsp of the pepper. Gently toss with grapefruit and fennel; cover and refrigerate.
- 2 of 4 In a shallow dish (we like pie plates!), combine flour with 1/2 tsp of the salt and remaining 1/4 tsp pepper. Beat eggs in a separate dish. In a third dish, combine bread crumbs with remaining 1/4 tsp salt. Coat chicken cutlets in flour, then dip into egg, allowing excess to drip off. Finally, coat cutlets in bread crumbs.
- 3 of 4 In a skillet, heat 1 tbsp of the oil and 1 tbsp of the butter over medium-high heat. Add 2 cutlets. Cook 2 minutes; flip and cook another 2 minutes, until chicken is golden brown. Repeat with remaining 1 tbsp oil, 1 tbsp butter and 2 cutlets.
- 4 of 4 Toss arugula into salad and serve on top of cutlets.
Servings Per Recipe: 4
Per Serving: 100 mg chol., 19 g Fat, total, 370 kcal cal., 790 mg sodium, 9 g pro., 9 g fiber, 43 g carb., 4 g sat. fat