Crisp Chicken Schnitzel With Lemony Herb Salad Recipe | Recipe Cloud App

Ingredients

• 6 anchovy fillets
• 1 small garlic clove
• Kosher salt
• freshly ground black pepper
• Finely grated zest of 1 lemon
• 2 ½ tablespoons fresh lemon juice
• 7 to 8 tablespoons extra virgin olive oil, to taste
• 2 eggs, beaten
• 1 ½ cups panko or other unseasoned bread crumbs
• ½ cup flour
• ⅛ teaspoon cayenne
• ⅛ teaspoon freshly grated nutmeg
• 1 ¼ pounds chicken cutlets, pounded to 1/8-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