Garlicky Schnitzel with a Refreshing Salad and Rosemary-Garlic Mayo
Garlicky Schnitzel with a Refreshing Salad and Rosemary-Garlic Mayo
Ingredients
For the Garlic & Rosemary Infusion
- 12 garlic cloves, peeled, whole
- 2 sprigs fresh rosemary
- 1 1/2 cups neutral oil, such as canola or vegetable
For the Garlicky Vinaigrette
- 4 fried garlic cloves, from infusion
- 1/4 cup garlic-infused oil, reserved from infusion
- 2 anchovy fillets
- 1 teaspoon Dijon mustard
- 2 tablespoons champagne vinegar
For the Refreshing Salad
- 5 ounces arugula
- 1 fennel bulb, thinly sliced
- 1/2 head radicchio, thinly sliced
- 1/4 red onion, thinly sliced
For the Rosemary-Garlic Mayo
- 1/2 cup mayonnaise
- 8 fried garlic cloves, from infusion, finely chopped
- 1 sprig crispy rosemary, from infusion, finely chopped
- 1 tablespoon capers, chopped
- 2 tablespoons gherkins, chopped
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce, or to taste
For the Schnitzel
- 2 chicken breasts, boneless, skinless
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/4 cup sesame seeds
For Serving
- 1 lemon, cut into wedges
Instructions
- 1
Begin by preparing the garlic and rosemary infusion. In a medium saucepan, combine the whole peeled garlic cloves, fresh rosemary sprigs, and neutral oil. Place over low heat and gently bring the oil to temperature. Cook slowly for 15-20 minutes, or until the garlic is very soft and sweet, and the rosemary is crisp. The oil should be fragrant and infused. Carefully remove the garlic and rosemary from the oil with a slotted spoon and set aside. Reserve the infused oil for frying the schnitzel.
⏱️ 20 min
- 2
While the garlic infuses, prepare the schnitzel. Butterfly each chicken breast by slicing it horizontally almost all the way through, then open it like a book. Place the butterflied chicken between two sheets of plastic wrap and pound with a meat mallet until about 1/4-inch thick. Season both sides of the pounded chicken with kosher salt and black pepper.
⏱️ 5 min
- 3
Set up a dredging station: Place the all-purpose flour in a shallow dish, the beaten eggs in a second shallow dish, and the panko breadcrumbs mixed with sesame seeds in a third shallow dish. Dredge each pounded chicken cutlet first in flour, shaking off any excess, then dip in the beaten egg, ensuring it's fully coated, and finally press firmly into the panko-sesame mixture until thoroughly coated.
⏱️ 10 min
- 4
Prepare the Rosemary-Garlic Mayo. Finely chop 8 of the fried garlic cloves and 1 of the crispy rosemary sprigs from the infusion. In a small bowl, combine the mayonnaise, chopped garlic, chopped rosemary, chopped capers, chopped gherkins, Dijon mustard, Worcestershire sauce, and hot sauce. Mix well and set aside.
⏱️ 5 min
- 5
Prepare the Garlicky Vinaigrette. In a tall container, combine the remaining 4 fried garlic cloves, 1/4 cup of the reserved garlic-infused oil, anchovy fillets, Dijon mustard, and champagne vinegar. Use an immersion blender to emulsify the ingredients until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min
- 6
Prepare the Refreshing Salad. In a large mixing bowl, combine the arugula, thinly sliced fennel, radicchio, and red onion. Just before serving, pour the prepared garlicky vinaigrette over the salad greens and toss gently to coat.
⏱️ 5 min
- 7
Fry the Schnitzel. Heat the reserved garlic-infused oil in a large skillet over medium-high heat until shimmering (about 350°F). Carefully place 1-2 schnitzel cutlets in the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown, crispy, and cooked through. Remove from oil and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining schnitzel.
⏱️ 10 min•🌡️ 350
- 8
To assemble, place a hot, crispy schnitzel on each plate. Pile a generous portion of the refreshing salad on top of or alongside the schnitzel. Spoon a dollop of the rosemary-garlic mayo next to the schnitzel. Garnish with a fresh lemon wedge and any remaining fried garlic cloves or crispy rosemary, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlicky Schnitzel with a Refreshing Salad and Rosemary-Garlic Mayo
Ingredients
For the Garlic & Rosemary Infusion
- 12 garlic cloves, peeled, whole
- 2 sprigs fresh rosemary
- 1 1/2 cups neutral oil, such as canola or vegetable
For the Garlicky Vinaigrette
- 4 fried garlic cloves, from infusion
- 1/4 cup garlic-infused oil, reserved from infusion
- 2 anchovy fillets
- 1 teaspoon Dijon mustard
- 2 tablespoons champagne vinegar
For the Refreshing Salad
- 5 ounces arugula
- 1 fennel bulb, thinly sliced
- 1/2 head radicchio, thinly sliced
- 1/4 red onion, thinly sliced
For the Rosemary-Garlic Mayo
- 1/2 cup mayonnaise
- 8 fried garlic cloves, from infusion, finely chopped
- 1 sprig crispy rosemary, from infusion, finely chopped
- 1 tablespoon capers, chopped
- 2 tablespoons gherkins, chopped
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce, or to taste
For the Schnitzel
- 2 chicken breasts, boneless, skinless
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/4 cup sesame seeds
For Serving
- 1 lemon, cut into wedges
Instructions
- 1
Begin by preparing the garlic and rosemary infusion. In a medium saucepan, combine the whole peeled garlic cloves, fresh rosemary sprigs, and neutral oil. Place over low heat and gently bring the oil to temperature. Cook slowly for 15-20 minutes, or until the garlic is very soft and sweet, and the rosemary is crisp. The oil should be fragrant and infused. Carefully remove the garlic and rosemary from the oil with a slotted spoon and set aside. Reserve the infused oil for frying the schnitzel.
⏱️ 20 min - 2
While the garlic infuses, prepare the schnitzel. Butterfly each chicken breast by slicing it horizontally almost all the way through, then open it like a book. Place the butterflied chicken between two sheets of plastic wrap and pound with a meat mallet until about 1/4-inch thick. Season both sides of the pounded chicken with kosher salt and black pepper.
⏱️ 5 min - 3
Set up a dredging station: Place the all-purpose flour in a shallow dish, the beaten eggs in a second shallow dish, and the panko breadcrumbs mixed with sesame seeds in a third shallow dish. Dredge each pounded chicken cutlet first in flour, shaking off any excess, then dip in the beaten egg, ensuring it's fully coated, and finally press firmly into the panko-sesame mixture until thoroughly coated.
⏱️ 10 min - 4
Prepare the Rosemary-Garlic Mayo. Finely chop 8 of the fried garlic cloves and 1 of the crispy rosemary sprigs from the infusion. In a small bowl, combine the mayonnaise, chopped garlic, chopped rosemary, chopped capers, chopped gherkins, Dijon mustard, Worcestershire sauce, and hot sauce. Mix well and set aside.
⏱️ 5 min - 5
Prepare the Garlicky Vinaigrette. In a tall container, combine the remaining 4 fried garlic cloves, 1/4 cup of the reserved garlic-infused oil, anchovy fillets, Dijon mustard, and champagne vinegar. Use an immersion blender to emulsify the ingredients until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min - 6
Prepare the Refreshing Salad. In a large mixing bowl, combine the arugula, thinly sliced fennel, radicchio, and red onion. Just before serving, pour the prepared garlicky vinaigrette over the salad greens and toss gently to coat.
⏱️ 5 min - 7
Fry the Schnitzel. Heat the reserved garlic-infused oil in a large skillet over medium-high heat until shimmering (about 350°F). Carefully place 1-2 schnitzel cutlets in the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown, crispy, and cooked through. Remove from oil and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining schnitzel.
⏱️ 10 min•🌡️ 350 - 8
To assemble, place a hot, crispy schnitzel on each plate. Pile a generous portion of the refreshing salad on top of or alongside the schnitzel. Spoon a dollop of the rosemary-garlic mayo next to the schnitzel. Garnish with a fresh lemon wedge and any remaining fried garlic cloves or crispy rosemary, if desired. Serve immediately.
⏱️ 5 min