Chicken Schnitzel and Arugula Salad with Lemon Zest

Dorit Teichman Dorit Teichman
5.0 (1 reviews)

The subtle taste of lemon zest adds great flavor to this classic dish. The lemon vinaigrette for the arugula salad complements the taste perfectly.

50m 2
Medium No Refined Sugar Meat

Contains: Gluten, Egg, Wheat

Directions

Prepare the Chicken Schnitzel with Lemon Zest

  1. Preheat oven to 350 degrees Fahrenheit. Grease pan with one tablespoon oil.

  2. Beat egg in a small bowl and set aside. Combine panko, lemon zest, garlic powder, salt and parsley in a medium bowl.

  3. Dip chicken cutlets into beaten egg, then press into panko to coat.

  4. Place into oiled pan and drizzle with remaining one and a half tablespoons avocado oil.

  5. Cook for 15 to 20 minutes on each side, depending on thickness, or until well done and golden.

Prepare the Arugula Salad with Lemon Vinaigrette

  1. Blend lemon juice, oil, honey, mustard, garlic powder, salt and pepper. Toss arugula with dressing a few minutes before serving to allow arugula to incorporate the flavor.

  2. Serve in a large bowl or plated alongside schnitzel. Garnish with lemon wedges.

Credits

Description:

Prop Styling by Rachel Haberman

Photography by Heather Winters

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1 Comment

Ko Mo •

Made this and it was delicious! It was a huge hit with my family and friends.