Recipe by Adina Silberman

Walnut Crusted Schnitzel with Balsamic Grapes and Onions

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Meat Meat
Easy Easy
4 Servings
50 Minutes

A sweet and savory change to your classic schnitzel!


Balsamic Grapes and Onions

  • 1/4 cup olive oil

  • 1 onion, sliced in half and then into thin half-moons

  • 3 cups washed and dried whole purple grapes

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly cracked Gefen Black Pepper


  • 2 chicken breast halves, sliced lengthwise for about 4-6 individual pieces

  • 1 egg

  • 1 cup panko

  • 1/2 cup ground walnuts

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon garlic powder

  • vegetable oil, for frying


Prepare the Balsamic Grapes and Onions


Preheat oven to 450 degrees Fahrenheit. Prepare a baking sheet. Pour oil directly onto its surface and spread to cover the entire baking sheet.


Place onions in a single layer on half the baking sheet and the grapes on the other half. Sprinkle salt and black pepper over both the onions and grapes, and then drizzle balsamic vinegar, sherry, soy sauce, and honey. No need to toss the ingredients – it’s okay if the ingredients are not evenly dispersed, they will all come together at the end.


Bake in the center of the oven for about 30 to 35 minutes, until the onions are crispy and grapes have browned on one side.

Prepare the Schnitzel


While the onion and grapes are baking, prepare your schnitzel. Set up two bowls: in the first, use a fork to beat the egg. In the second bowl combine panko, ground walnuts, salt, and garlic powder. Dip each chicken piece into the egg and then into the panko mixture.


Once all the chicken pieces are breaded, heat a large non-stick pan over medium heat with enough vegetable oil to cover the bottom of the pan. Once the oil is hot, fry each piece of chicken for about three to four minutes per side, or until both sides are crispy and a deep shade of brown. Do not overcrowd the pan, as this will create steam and will prevent the chicken from crisping up. Place finished chicken on a cooling rack or a paper towel-lined plate.

To Serve


Remove the grape and onion topping from the oven and toss together gently with a large spoon or tongs. This will ensure that the grapes and onions soak up all the juices that have accumulated in the pan. Serve mixture over the schnitzel.


The schnitzel and sauce can be made ahead and stored separately until ready to serve. To warm the schnitzel without it getting soggy, reheat on a rack or baking sheet, uncovered. The topping can be reheated in the oven, or microwave.
Walnut Crusted Schnitzel with Balsamic Grapes and Onions

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