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Crisp Chicken Schnitzel With Lemony Herb Salad

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Ingredients
  

  • 6 anchovy fillets
  • 1 small garlic clove 
  • Kosher salt, to taste 
  • Freshly ground black pepper, to taste 
  • Zest of 1 lemon, finely grated
  • 2-½ tbsp. fresh lemon juice
  • 7 to 8 tbsp. extra virgin olive oil, or to taste
  • 2 large eggs, beaten
  • 1-½ cups panko or other unseasoned bread crumbs
  • ½ cup all-purpose flour
  • ⅛ tsp. cayenne pepper
  • ⅛ tsp. nutmeg
  • 1-¼ pounds chicken cutlets, pounded to ⅛-inch thickness 
  • Safflower, peanut or vegetable oil, for frying
  • 2 quarts mixed baby greens
  • 2 cups soft herb leaves, like a combination of mint, tarragon, basil, parsley, cilantro, chervil, chives; try to use at least 3 kinds
  • 1 scallion, thinly sliced, including greens

Instructions
 

  • Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste.
  • Place in a bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper.
  • Slowly drizzle in the olive oil.
  • Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third.
  • Season chicken cutlets generously with salt and pepper.
  • Heat 1/8-inch oil in a large skillet.
  • While oil heats, dip cutlets one by one into flour; shake off any excess; then into eggs; shake off any excess; and finally into the bread crumbs; hold meat by ends to ensure chicken is not handled more than necessary.
  • When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet, or two, leaving plenty of room around them.
  • Swirl pan so oil cascades over top of cutlet in waves. .
  • When bottom is golden brown, about 3 minutes, flip and brown the other side, swirling pan as the swirling helps create air pockets, giving a lighter schnitzel.
  • Remove from skillet and transfer to a paper-towel-lined baking platter or baking tray; sprinkle with more salt; repeat with remaining chicken.
  • Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat.
  • Divide salad on serving plates and top with schnitzel.
  • Drizzle with more dressing and garnish with scallions.

Notes

The problem with Schnitzel is that the coating does not stay on the chicken when it is fried.  My mother's secret to get the coating to stick, after frying, was to put the coated cutlets into the refrigerator for at least an hour before frying.  It works every time.