Ingredients
F
For the Schnitzel
c
2 chicken breasts, butterflied and pounded thin
K
Kosher salt and black pepper
A
All purpose flour, for dredging
e
2 eggs
h
1 heaping teaspoon Dijon mustard
g
1 garlic clove, grated
p
2 ½ cups panko breadcrumbs
t
½ cup toasted sesame seeds (1/4 ratio of the total breadcrumb mix)
N
Neutral oil, for frying
g
12 garlic cloves
r
1 sprig rosemary
F
For the Garlic Vinaigrette
c
3 –4 cloves of the confit garlic from frying
a
2 anchovy fillets
h
1 heaping teaspoon Dijon mustard
c
4 tablespoons champagne vinegar
o
½ cup olive oil
K
Kosher salt and black pepper, to taste
F
For the Salad
a
2 cups arugula
r
2 cups radicchio, cut into 1 inch squares
f
1 fennel bulb, thinly shaved
r
½ red onion, thinly sliced
F
For the Rosemary Garlic Mayo
o
4 cloves of the confit garlic from frying
L
Leaves from the fried rosemary sprig
c
1 tablespoon capers, chopped
g
2 gherkins (about 1 heaping tablespoon), chopped
m
¾ cup mayonnaise
D
1 tablespoon Dijon mustard
W
2 teaspoons Worcestershire sauce
h
2 teaspoons hot sauce of choice
K
Kosher salt and black pepper, to taste
Directions
1
Pound and bread the chicken: Butterfly the chicken breasts and pound them thin. Season well with salt and pepper. Dredge in flour, then dip in a beaten egg mixture whisked with Dijon mustard and grated garlic. Coat in the panko–sesame seed mixture, pressing to adhere. Set aside to allow the coating to hydrate and adhere properly.
c
2 chicken breasts, butterflied and pounded thin
K
Kosher salt and black pepper
A
All purpose flour, for dredging
e
2 eggs
h
1 heaping teaspoon Dijon mustard
g
1 garlic clove, grated
p
2 ½ cups panko breadcrumbs
t
½ cup toasted sesame seeds (1/4 ratio of the total breadcrumb mix)
2
Infuse the frying oil: Add 12 garlic cloves and the rosemary sprig to a skillet with neutral oil while it’s still cold. Slowly bring the oil up to medium heat, allowing the garlic and rosemary to infuse as the oil warms. Once the garlic is soft and golden and the rosemary leaves are crisp, remove them and set aside.
g
12 garlic cloves
r
1 sprig rosemary
N
Neutral oil, for frying
3
Make the garlic vinaigrette: In a bowl, mash 3–4 of the confit garlic cloves with the anchovies. Whisk in Dijon mustard, champagne vinegar, and olive oil until emulsified. Season with salt and pepper to taste. Alternatively, combine all the ingredients in a blender, food processor, or a container for an immersion blender and blend until smooth and emulsified.
c
3 –4 cloves of the confit garlic from frying
a
2 anchovy fillets
h
1 heaping teaspoon Dijon mustard
c
4 tablespoons champagne vinegar
o
½ cup olive oil
K
Kosher salt and black pepper, to taste
4
Make the rosemary-garlic mayo: Finely chop 4 cloves of confit garlic with the fried rosemary leaves, capers, and gherkins until fine but still slightly chunky. Fold into mayonnaise with Dijon mustard, Worcestershire sauce, and hot sauce. Season with salt and a generous amount of black pepper.
o
4 cloves of the confit garlic from frying
L
Leaves from the fried rosemary sprig
c
1 tablespoon capers, chopped
g
2 gherkins (about 1 heaping tablespoon), chopped
m
¾ cup mayonnaise
D
1 tablespoon Dijon mustard
W
2 teaspoons Worcestershire sauce
h
2 teaspoons hot sauce of choice
K
Kosher salt and black pepper, to taste
5
Fry the schnitzel: Increase the oil temperature to 375°F and fry the breaded chicken until golden and crisp on both sides. Transfer immediately to a wire rack and season generously with salt while hot.
6
Assemble the salad: Toss the arugula, radicchio, shaved fennel, and sliced red onion with the garlic vinaigrette until evenly coated.
a
2 cups arugula
r
2 cups radicchio, cut into 1 inch squares
f
1 fennel bulb, thinly shaved
r
½ red onion, thinly sliced
7
Plate the dish: Arrange the schnitzel on a platter. Spoon some of the rosemary-garlic mayo over or alongside. Mound the salad partially on top of the schnitzel, letting some tumble onto the plate. Scatter any remaining fried garlic cloves over the top for garnish.
