2tbspWhite Balsamic Vinegaryou can substitute Apple Cider vinegar
6tbspneutral oilcanola or vegetable
1tbspDijon mustard
2tsphoneyraw or regular
salt and pepper
Autumn Kale Salad
1bunchKaleLacinato or dinosaur
2cupsButternut squashroasted
1cupgrapes, red seedlesscut in half
1/2cupFeta cheesecrumbled
1/4cuppepitas or roasted, shelled pumpkin seeds
1/2cupQuinoacooked to package directions
Chicken Schnitzel
2lbschicken, thighsskinless, boneless, trimmed
3/4cupoil for fryingcanola, vegetable
2wholeeggsbeaten
1cupflourall purpose
1 cupPankoJapanese breadcrumbs
1cupbreadcrumbsplain
1tsppaprikasweet
1tspthymedried
salt and pepperto taste
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Instructions
White Balsamic Honey Mustard Vinaigrette
In a jar with lid, add the shallots and White Balsamic Vinegar. Allow to shallots to macerate in the vinegar for 5-10 minutes.
Add remaining ingredients and screw lid tightly and shake until fully combined. Set aside.
Prepare the Autumn Kale Salad
Take one bunch of dinosaur or Lacinato Kale, rinse well and pat dry.
Remove center ribs from the leaves, throw ribs away. Chop or tear Kale leaves into bite size pieces and place in large bowl.
Add half of the dressing and toss together and set aside.
Roasted Butternut squash
Preheat oven to 400º
Line a rimmed baking sheet with parchment paper.
Add cubed Butternut squash. Drizzle with olive oil, sprinkle salt and pepper.
Roast for 20 minutes or until fork tender. Remove and allow to cool.
How to make Chicken Schnitzel
You will need 3 shallow bowls for the breading “assembly” line:
First bowl add 1 cup of all purpose flour. Second bowl add 2 eggs, beaten.
Third bowl is the panko/breadcrumb mixture: 1 cup of panko, 1 cup of plain breadcrumbs, 1 tsp of sweet paprika, 1 tsp thyme, pinch of salt and pinch of pepper. Mix together with a fork. Set aside.
Place a chicken thigh or breast between two pieces of plastic wrap, or in a storage bag and pound each piece of chicken until about 1/4 to 1/8 inch thick. This is important because you need the chicken to cook quickly and thoroughly.
When all the chicken has been pounded, pat dry if needed and season with salt and pepper on both sides.
In a wide, thick bottom skillet, cast iron pan or dutch oven, heat about 3/4 cup of oil over medium high heat (canola works well). Oil will be ready to use when it’s starts glistening but not smoking.
Prepare a plate with paper towels to place fried chicken pieces after they are cooked to absorb excess oil.
Take a piece of chicken, dredge in flour completely, shake off excess flour.
Now dip the chicken piece into the egg mixture and then the panko breadcrumb mix ensuring the chicken piece is fully coated.
Carefully place the chicken piece in the skillet with hot oil. Chicken should be sizzling.
Allow to cook for about 4-6 minutes one side and with tongs, turn chicken piece and fry 3-4 minutes on the second side.
Chicken should be golden brown throughout. Internal temperature should be 165º.
Place fried chicken pieces on plate with paper towels. Continue the same steps with each piece of chicken until all pieces are fried.
Assembling the Chicken Schnitzel and Autumn Kale Salad
Take the bowl with Kale and dressing, add grapes, butternut squash, pepitas, quinoa, and feta. Toss and test for flavor and add more dressing if needed to suit your taste.
On a large platter, arrange salad and arrange chicken Schnitzel. Serve one piece of chicken with about 1 cup of salad. Serve with the extra dressing on the side.
Notes
Serving size is 1 chicken thigh with 1 cup of salad
Nutrition
Serving: 1servingCalories: 771kcal
Nutritional information is calculated online and should be used as a guide.
Keyword chicken recipes, chicken schnitzel, kale salad