Chicken Schnitzel with Pan-Roasted Grapes

---

Chicken Schnitzel With Pan-Roasted Grapes INGREDIENTS

• 1 tablespoon olive oil

• 2 cups seedless red grapes, washed and dried • 1½ tablespoons plus 1 teaspoon minced fresh rosemary

• 1 tablespoon sherry or red wine vinegar • Kosher salt and black pepper

• ¾ cup sour cream

• Zest and juice of ½ lemon

• ½ cup all-purpose flour

• 2 large eggs, lightly beaten

• 2 tablespoons Dijon mustard

• 1½ cups panko bread crumbs

• 4 chicken thighs (about 1 pound total), pounded or sliced to about ½-inch thickness Directions

1. Heat oil in a large (12-inch) sauté pan over medium. Add the grapes, 1½ tablespoons rosemary, the vinegar, ½ 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 ½ teaspoon salt. 2. 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, ½ teaspoon salt and ½ teaspoon pepper.

3. 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. 4. Heat ¼ 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. 5. 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. #chickensnitzel #grapes #dinner #fyp #foodie #cooking #cook #homecooking #homecooked