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Crisp Chicken Schnitzel with Lemony Spring Herb Salad
The New York Times Wine Club Crisp Chicken Schnitzel with Lemony Spring Herb Salad

Crisp Chicken Schnitzel with Lemony Spring Herb Salad

Acccentuated by a pinch of cayenne, a dash of nutmeg and a squeeze of lemon, this succulent chicken breast is thinly veiled by a crispy, light crust.
6 anchovy fillets
1 small garlic clove
Kosher salt and freshly ground black pepper
Finely grated zest of 1 lemon
2½ tablespoons fresh lemon juice
7 to 8 tablespoons extra-virgin olive oil, to taste
2 eggs, beaten
1½ cups panko or other unseasoned bread crumbs
½ cup flour
⅛ teaspoon cayenne
⅛ teaspoon freshly grated nutmeg
1¼ pounds chicken cutlets, pounded to ⅛-inch thick
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
1. Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put it in bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil.

2. 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.

3. Heat ⅛ inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends).

4. When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave 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 (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towellined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken.

5. Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitzel. Drizzle with more dressing and garnish with scallions.
© The New York Times Company and © Global Wine Company, Inc. NYT Wine has chosen Global Wine Company and its panel of experts to select the wines and operate the club on our behalf. The Wine Club is operated without the participation of the Times wine critics or other members of the newsroom. State laws prohibits the offer of free goods in conjunction with the sale of alcoholic beverages. The cost of all items in an offer is included in the advertised price. All wine sales are made by a licensed retailer in compliance with state laws and the licensed retailer assures all involved that it fully complies with all states laws applicable to it. All credit card payments will be facilitated by Global Wine Company, Inc., located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903, with the exception of orders shipped to Texas, which will be sold by Texas licensed winery, Landon Winery, located at 2508 Lee Street, Greenville, TX, 75401, Phone: 1-903-454-7878. Due to state laws, wine can be purchased only by adults 21 years and older. See shipping policy for states served.