Chicken Schnitzel With Pan Roasted Grapes Food

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CHICKEN SCHNITZEL WITH PAN-ROASTED GRAPES



Chicken Schnitzel With Pan-Roasted Grapes image

No matter how you spin it, making schnitzel is a bit of a process. But by starting with thinly sliced chicken breasts, or chicken cutlets, this recipe removes the most time-consuming step - pounding the chicken - and makes schnitzel more doable on a weeknight. The contrast in temperatures and textures from the pan-roasted grapes and tangy sour cream make for perfectly balanced bites. Serve with a simple green salad with a lemony vinaigrette.

Provided by Lidey Heuck

Categories     dinner, lunch, weekday, poultry, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
2 cups seedless red grapes, washed and dried (about 12 ounces)
1 1/2 tablespoons plus 1 teaspoon minced fresh rosemary
1 tablespoon sherry or red wine vinegar
Kosher salt and black pepper
3/4 cup sour cream
Zest and juice of 1/2 lemon
1/2 cup all-purpose flour
2 large eggs, lightly beaten
2 tablespoons Dijon mustard
1 1/2 cups panko bread crumbs
4 chicken breasts (about 1 pound total), pounded or sliced to about 1/2-inch thickness
1/4 cup plus 2 tablespoons grapeseed, canola or safflower oil

Steps:

  • 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.
  • 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.
  • 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.)
  • 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.
  • 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.

ROAST CHICKEN WITH GRAPES



Roast Chicken with Grapes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 10-ounce box couscous (about 1 1/4 cups)
2 teaspoons herbes de Provence or Italian seasoning
2 cups red or green seedless grapes, halved
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 4-pound chicken, cut into 12 pieces
1 medium red onion, cut into wedges

Steps:

  • Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter. Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes. Divide the chicken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous.

Nutrition Facts : Calories 685, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 103 milligrams, Sodium 821 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 42 grams

PAN ROASTED CHICKEN THIGHS WITH GRAPES AND OLIVES



Pan Roasted Chicken Thighs with Grapes and Olives image

Our chopped challenge this week was grapes. We really wanted to cook with them, but needed to figure out how to balance out their sweetness. The combo of grapes with chicken thighs and lots of salty ingredients hits the perfect salty/sweet note. Chopped Basket Ingredient: Grapes

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

8 skin-on bone-in chicken thighs (2 1/2 to 3 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
3 cloves garlic, minced
2 cups seedless red and/or green grapes
1 cup pitted kalamata olives
2 tablespoons capers in brine, drained
2 sprigs fresh oregano
1 cup dry white wine
2 tablespoons unsalted butter
2 cups quick-cooking couscous, cooked according to package, warm

Steps:

  • Sprinkle the chicken liberally with salt and pepper. Heat the canola oil in a large, ovenproof high-sided skillet over medium-high heat until it shimmers. Sear the chicken, skin-side down, until golden brown, 3 to 4 minutes. Then flip and brown the other side, 3 to 4 minutes. You may need to do this in two batches to avoid crowding the skillet. Transfer the browned chicken and any juices to a baking sheet or large plate.
  • Lower the heat to medium and add the garlic, 1 cup of the grapes, the olives, capers, oregano, wine and 1/2 cup water. Stir to combine and cook until the liquid has reduced by half, 6 to 8 minutes. Stir in the butter. Add the chicken and any juices back to the skillet, skin-side-up. Sprinkle the remaining grapes around the chicken. Continue cooking over medium heat until the internal temperature reaches 160 degrees F, 6 to 8 minutes.
  • Set the oven to broil with a rack set about 4 inches from the broiler.
  • Place the skillet underneath the broiler to crisp the chicken skin, about 2 minutes. Watch carefully to avoid burning.
  • To serve, divide the warm couscous among 4 plates and top each plate with 2 of the chicken thighs and a large spoonful of the sauce.

PAN-FRIED CHICKEN SCHNITZEL-STYLE



Pan-Fried Chicken Schnitzel-Style image

This is an adaption of the usual veal Schnitzel that makes it more affordable in my house. I think that it's just as good and it doesn't take all that long either. By all means use fresh herbs if you have them but I have to use dried because I can't grow them.

Provided by Annacia

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless chicken breasts (4oz each)
1 1/2 cups breadcrumbs, dry
1/2 cup all-purpose flour
2 eggs
3/4 cup milk
2 tablespoons dried herbs (thyme, basil, rosemary, and or or chives, OR 3 Tbsp chopped fresh if available )
salt & freshly ground black pepper, to taste
olive oil, as needed for sauteeing
1 fresh lemon, cut into 8 wedges

Steps:

  • Whisk eggs and mix with milk.
  • Mix the chopped herbs with the bread crumbs.
  • Cut each chicken breast in half (widthwise to make them thin) and place between two pieces of plastic wrap and pound them evenly with a butcher's mallet until they are 1/8 of an inch thick.
  • Season with salt and fresh cracked black pepper.
  • Lightly coat each piece with all purpose flour.
  • Dip each piece in the egg wash and then coat each piece with the herbed bread crumbs.
  • Heat a pan to medium heat and sauté the chicken in olive oil for 2 - 3 minutes per side.
  • Serve with a wedges of fresh lemon.

GARLIC CHICKEN AND GRAPES



Garlic Chicken And Grapes image

Grapes and sesame seeds are baked with the chicken in this unusual recipe. Served with a mustard sauce.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 6

Number Of Ingredients 9

3 tablespoons Dijon-style prepared mustard
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons white wine vinegar
2 cloves garlic, minced
2 tablespoons vegetable oil
3 pounds skinless, boneless chicken breast halves
1 tablespoon sesame seeds
2 cups seedless green grapes

Steps:

  • Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
  • In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.
  • If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.

Nutrition Facts : Calories 373 calories, Carbohydrate 18.1 g, Cholesterol 129.4 mg, Fat 11.1 g, Fiber 0.8 g, Protein 48.4 g, SaturatedFat 2.3 g, Sodium 753.3 mg, Sugar 14.8 g

EASY CHICKEN SCHNITZEL



Easy Chicken Schnitzel image

Great recipe from Cooking Light, August 2005 The mustard egg dip helps keep the chicken moist. I use the thin sliced chicken and longer time grilling in the pan so I don't have to cook in the oven.

Provided by Princess Lisa

Categories     Chicken Breast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

4 (6 ounce) boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons all-purpose flour
2 tablespoons Dijon mustard
1 large egg, lightly beaten
1/2 cup dry breadcrumbs
1 1/2 tablespoons grated fresh parmesan cheese
2 teaspoons chopped fresh chives
1 garlic clove, minced
1 tablespoon olive oil
4 lemon wedges (optional)

Steps:

  • Preheat oven to 350°.
  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
  • Place flour in a shallow bowl. Combine mustard and egg in a shallow dish. Combine breadcrumbs, cheese, parsley, chives, and garlic in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumb mixture.
  • Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; sauté 2 1/2 minutes or until browned. Remove from heat. Turn chicken over; place pan in oven. Bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.

Nutrition Facts : Calories 325.1, Fat 10.7, SaturatedFat 2.4, Cholesterol 157.4, Sodium 579.8, Carbohydrate 13.5, Fiber 1, Sugar 1, Protein 41.2

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