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Michael Symon Chicken Schnitzel with Sautéed Swiss Chard and Apple Celery Salad

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Whip up this delicious & flavorful dish for dinner tonight!

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ingredients
CHICKEN SCHNITZEL WITH SAUTÉED SWISS CHARD AND APPLE CELERY SALAD
6 chicken cutlets (pounded to 1/4-inch thickness)
1-2 cups quick-mixing flour (substitute with rice flour or cake flour)
3-4 eggs (beaten)
1-2 cups panko breadcrumbs
1/4-1/2 cup canola oil (or lard)
2 tablespoons olive oil
1 bunch Swiss chard (chopped, large stems removed)
1/4 cup walnuts (roughly chopped)
2 tablespoons sherry vinegar
1 lemon (zest and juice)
2 Granny Smith apples (cut into matchsticks)
2-3 stalks celery (sliced)
kosher salt and freshly ground black pepper

directions
Season the cutlets with salt and pepper. In three separate shallow bowls or baking dishes, separate the flour, eggs and breadcrumbs. Dredge the chicken cutlets, beginning in the flour, shaking off any excess. Then coat in egg and finally in breadcrumbs, shaking off any excess.
Place a skillet over medium-high heat and add an inch of oil. Once the oil starts to ripple, add a couple dredged cutlets. Pan fry until golden brown, shaking the pan lightly and carefully. Flip and fry on the other side until golden brown. Remove to paper towel-lined dish. Season with salt. Set aside and keep warm.
In a separate sauté pan, add 2 tablespoons olive oil and place over medium-high heat. Add the Swiss chard and season with salt and pepper. Sauté for 3 minutes, until wilted. Add the nuts and sauté for 3-5 more minutes. Add the vinegar and lemon zest and cook until the vinegar reduces. Season with salt and pepper.
For the Salad: in a large bowl, add the apples, celery, lemon juice, salt and pepper. Toss to combine.
To serve, place a piece of chicken schnitzel on top of some sautéed Swiss chard. Top with apple celery salad.
Helpful Tips:
– Instead of Swiss chard, use spinach!
– Instead of chicken, use pork tenderloin cutlets!

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