Lemon Chicken Schnitzel with Anchovy Greens

A take on a classic schnitzel, done with dark meat chicken thighs to give a light and juicy alternative with a spicy anchovy lemon kick at the end.

For dressing:

• 4-6 jarred anchovy fillets, minced

• 1 garlic clove, minced very fine

• Zest of 1 lemon

• Juice of half a lemon

• ⅓ cup (80ml) olive oil, or more to taste

• Coarse salt

• Freshly ground black pepper

For schnitzel:

• 2 eggs, beaten

• 1 ½ cups (3.6dl) panko bread crumbs

• ½ cup (1.2dl) flour

• 1 tsp (15ml) ground cayenne pepper

• 1 pound (approx 500g) chicken thigh filets, pounded to tenderize

•  Canola, rapeseed, or vegetable oil, for frying

For greens:

• 2 quarts mixed baby greens

• Handful fresh thyme, parsley, dill or other fresh herb combination

• 1 fennel bulb, sliced then

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1. Mince anchovies and garlic and mix with a large pinch of salt in a bowl, smashing with a wooden spoon until you get a rough paste. Whisk in lemon zest, juice, olive oil, and another pinch of salt and black pepper. Set aside.

2. Rinse chicken thighs under cold water and pat dry. On a cutting board, using a giant spoon, meat hammer, or any blunt object, pound your chicken cutlets until they are tenderized and somewhat thinner. Salt and pepper both sides and place on a plate. 

3. To prepare for dredging your chicken, beat eggs together in one shallow dish, panko in another, and flour mixed with cayenne and a pinch of salt and pepper in a third. 

4. In a dutch oven or large skillet (I prefer a dutch oven), heat ½ cup oil until sizzling. 

5. While oil heats, dredge chicken pieces one by one first into flour, coating evenly without excess, then into eggs, and lastly in panko, ensuring you get a nice generous panko crust throughout. 

6. When oil sizzles when a pinch of panko is thrown in, add cutlets in batches (only enough to not crowd). 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, always swirling to get a nice even browning.

7. Transfer chicken to a cooling rack to cool. 

8. Toss salad greens, herbs, fennel, and dressing together and serve with a squeeze of lemon for each (I like to pre-cut my Schnitzel before serving).

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