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4 Servings
https://cooking.nytimes.com/recipes/1020504-chicken-schnitzel-with-pan-roasted-grapes?smid=pin-share
Recipe By: Lidey Heuck
Shared By Grace Warren Atwood
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Chicken Schnitzel With Pan-Roasted Grapes
4 Servings
Recipe By: Lidey Heuck
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
Read Directions
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