Chicken Schnitzel With Pan Roasted Grapes Recipes

PAN ROASTED CHICKEN THIGHS WITH GRAPES AND OLIVES

Steps:

• Sprinkle the chicken liberally with salt and pepper. Heat the canola oil in a large, ovenproof high-sided skillet over medium-high heat until it shimmers. Sear the chicken, skin-side down, until golden brown, 3 to 4 minutes. Then flip and brown the other side, 3 to 4 minutes. You may need to do this in two batches to avoid crowding the skillet. Transfer the browned chicken and any juices to a baking sheet or large plate.
• Lower the heat to medium and add the garlic, 1 cup of the grapes, the olives, capers, oregano, wine and 1/2 cup water. Stir to combine and cook until the liquid has reduced by half, 6 to 8 minutes. Stir in the butter. Add the chicken and any juices back to the skillet, skin-side-up. Sprinkle the remaining grapes around the chicken. Continue cooking over medium heat until the internal temperature reaches 160 degrees F, 6 to 8 minutes.
• Set the oven to broil with a rack set about 4 inches from the broiler.
• Place the skillet underneath the broiler to crisp the chicken skin, about 2 minutes. Watch carefully to avoid burning.
• To serve, divide the warm couscous among 4 plates and top each plate with 2 of the chicken thighs and a large spoonful of the sauce.

SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES

Steps:

• Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za'atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
• Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
• Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.

CHICKEN SCHNITZEL WITH PAN-ROASTED GRAPES

Steps:

• Heat oil in a large (12-inch) sauté pan over medium. Add the grapes, 1 1/2 tablespoons rosemary, the vinegar, 1/2 teaspoon salt and a pinch of black pepper. Cook for 5 to 7 minutes, tossing often and smashing down some of the grapes with the back of a wooden spoon as they begin to soften. Transfer the grapes and their juices to a small dish. Wipe out the skillet with a damp paper towel and set aside. In another small bowl, combine the sour cream, 2 teaspoons lemon juice (reserve the zest for serving), and 1/2 teaspoon salt.
• Place the flour in a shallow bowl or rimmed plate. In a second bowl, whisk together the eggs and mustard until smooth. In a third bowl, mix the panko with the remaining 1 teaspoon minced rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Pat dry the chicken with a paper towel and season with salt and pepper. Working one at a time, dip the chicken breasts into the flour, shaking off any excess, then into the egg mixture, and finally, the panko mixture. Place the prepared breasts on a plate until ready to cook. (At this point, the chicken breasts may be covered and stored in the refrigerator for several hours before cooking.)
• Heat 1/4 cup grapeseed oil in the sauté pan over medium-high heat. When the oil is hot (it should sizzle if you drop a bread crumb into the pan), place two breasts, evenly spaced, in the pan and cook for 1½ to 2 minutes on each side, until golden brown and just cooked through. Transfer to a plate lined with a paper towel and sprinkle with salt. Add the remaining 2 tablespoons grapeseed oil to the pan and repeat the process with the other two breasts.
• Transfer the chicken to a serving platter, spoon the grapes on top and sprinkle the lemon zest over the chicken. Serve with the lemon-sour cream on the side.

ROAST CHICKEN WITH GRAPES

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter. Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes. Divide the chicken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous.

PAN-FRIED CHICKEN SCHNITZEL-STYLE

Steps:

• Whisk eggs and mix with milk.
• Mix the chopped herbs with the bread crumbs.
• Cut each chicken breast in half (widthwise to make them thin) and place between two pieces of plastic wrap and pound them evenly with a butcher's mallet until they are 1/8 of an inch thick.
• Season with salt and fresh cracked black pepper.
• Lightly coat each piece with all purpose flour.
• Dip each piece in the egg wash and then coat each piece with the herbed bread crumbs.
• Heat a pan to medium heat and sauté the chicken in olive oil for 2 - 3 minutes per side.
• Serve with a wedges of fresh lemon.

SAUTéED CHICKEN WITH ROASTED GRAPES

Steps:

• Heat oven to 375 degrees. Line a rimmed sheet pan with parchment paper or a nonstick baking mat. Put half the grapes in the pan and roast 1 hour, turning grapes after 30 minutes. They will become wrinkled and golden
• Meanwhile, in a blender, purée remaining grapes until smooth. Strain through a sieve, pressing to release all juices from skins. Discard skins.
• In a large, heavy nonstick skillet, melt half the butter over high heat. Sprinkle chicken with salt and pepper and cook on both sides until golden brown, reducing the heat to prevent scorching, about 4 minutes per side. Add strained grape purée and simmer until chicken is cooked through and juice is syrupy, about 5 minutes. Transfer chicken to a serving platter and keep warm. Whisk remaining butter into sauce and cook over high heat for 1 minute. Add roasted grapes and heat through, then pour sauce and grapes over chicken. Sprinkle with chives and serve.

CHICKEN WITH ROASTED GRAPES AND SHALLOTS

Steps:

• Preheat oven to 400°F. Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoon olive oil in large bowl to coat. Rub chicken with remaining 1 tablespoon olive oil; sprinkle inside and out with salt and freshly ground black pepper. Place thyme sprigs in cavity. Place chicken in large roasting pan; arrange grape mixture around chicken. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and grapes are shriveled, about 1 hour 10 minutes.
• Transfer chicken to platter; let rest 10 minutes. Using slotted spoon, arrange grapes and shallots around chicken. Transfer pan juices to small pitcher; spoon fat from surface of juices and discard. Serve chicken with pan juices alongside.