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Shared By Grace Warren Atwood

Chicken Schnitzel With Pan-Roasted Grapes

Ingredients

  • 1 tablespoon olive oil
  • 2 cups seedless red grapes, washed and dried (about 12 ounces)
  • 1 ½ tablespoons plus 1 teaspoon minced fresh rosemary
  • 1 tablespoon sherry or red wine vinegar
  • Kosher salt and black pepper
  • ¾ cup sour cream
  • Zest and juice of 1/2 lemon
  • ½ cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 2 tablespoons Dijon mustard
  • 1 ½ cups panko bread crumbs
  • 4 chicken breasts (about 1 pound total), pounded or sliced to about 1/2-inch thickness
  • ¼ cup plus 2 tablespoons grapeseed, canola or safflower oil

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