Chicken Schnitzel with Harvest Charoset

Ingredients:

Harvest Charoset

• 1 large apple, finely diced (Gala, Pink Lady, etc.)

• ¼ cup chopped almonds

• 1 lemon – zest and juice

• 1 Tbsp dijon mustard

• 1 Tbsp apple cider vinegar

• 1 Tbsp honey

• 1 Tbsp fresh mint, chopped

• 1 Tbsp fresh basil, chopped

• ½ tsp kosher salt

Chicken Schnitzel

• 1 lb chicken breast

• Bowl One – ¼ cup Bob’s Red Mill Gluten Free All Purpose Baking Flour, kosher salt

• Bowl Two – 2 large eggs, 1 Tbsp dijon mustard, kosher salt

• Bowl Three – ¼ cup Bob’s Red Mill Gluten Free All Purpose Baking Flour, ¾ cup Bob’s Red Mill Almond Flour, 1 Tbsp sesame seeds, kosher salt, garlic and onion powder, black pepper

• ¼ - ½ cup neutral cooking oil

This recipe has a play on a traditional charoset, a combination of apples and nuts Jewish people eat on Passover. I was inspired by that texture and wanted to turn it on its head for a cozy fall fish.

Start by finely dicing the apples and chopping the almonds. In a bowl, make the vinaigrette by combining the mustard, vinegar, honey, lemon zest and juice, and salt. Whisk until a homogenous pale yellow. Add the apples, almonds, and herbs and lightly toss together. Reserve and chill in the fridge until ready to serve. The vinaigrette will also slow down the apples oxidation process.

Carefully butterfly the chicken breast and then portion in two. Using a meat tenderizer (or even a pan) with some saran wrap, pound the chicken breast out until about ¼” thick, or less. Reserve and let come to room temperature if it’s not already there.

Prep three dredging bowls according to the recipe list. Whisk all the ingredients in their individual bowls, seasoning additionally to your taste. Allow dredged chicken to rest a few minutes before frying. In a skillet, preheat the oil. Carefully place the chicken and cook 2-3 minutes per side until crispy and golden brown. 

For plating, place the chicken at the center and generously top with the harvest charoset. 

Happy Fall!