Herb Chicken Schnitzel & Gribiche

Instructions

1. Prepare the Gribiche Sauce

   10 min hands-on8 min waiting

   • Boil whole eggs for 8 minutes in a pot of water.
   • Transfer eggs to ice water to cool, then peel and chop finely.
   • Mix chopped eggs with mayonnaise, diced shallots, pickles, capers, tarragon, and dill.
   • Add lemon zest and juice, season with salt and pepper, and mix until chunky.

2. Prepare the Fennel-Dill Salad

   9 min hands-on15 min waiting

   • Slice fennel thinly and soak in ice water for 15-20 minutes.
   • Dice tomatoes and chop dill while fennel soaks.
   • Drain fennel and combine with tomatoes and dill in a bowl.
   • Drizzle with olive oil and lemon juice, season with salt and pepper, and toss.

3. Prepare and Bread the Chicken

   7 min hands-on

   • Butterfly chicken breasts and pound to 0.5 cm thickness.
   • Set up a breading station with flour, beaten eggs, and breadcrumbs.
   • Season chicken with salt and pepper, then coat in flour, egg, and breadcrumbs.

4. Fry the Chicken Schnitzels

   2 min hands-on7 min waiting

   • Heat oil in a skillet and fry schnitzels for 3-4 minutes per side until golden brown.
   • Transfer cooked schnitzels to paper towels to drain excess oil.

5. Assemble and Serve

   3 min hands-on

   • Plate schnitzels with gribiche sauce on the side.
   • Add fennel-dill salad and garnish with a lemon wedge.
   • Cooking tips:
   • Use fresh herbs whenever possible for maximum flavor.
   • Let the breaded chicken rest before frying for extra crispiness.
   • Monitor oil temperature to avoid soggy or burnt schnitzels.
   • Slice fennel thinly by hand if you don't have a mandolin.