In the Kitchen

Chef Matthew Byrne shares how to make one of his favorite dishes, chicken schnitzel and arugula salad with lemon-balsamic dressing

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Kitchen Chicken Schnitzel, Photo by Libby Vision
Photo by Libby Vision

Chef Matthew Byrne opened Kitchen in West Palm Beach in 2013, followed by a second location in Palm Beach Gardens this past January. Here, he shares how to make one of his favorite dishes, chicken schnitzel and arugula salad with lemon-balsamic dressing.

(Serves 4)

Ingredients

4 8-oz. chicken breasts

3 lemons

1 cup flour

½ cup grated Parmesan cheese

3 eggs

½ cup water

4 cups panko bread crumbs

Salt and pepper

4 jumbo eggs

2 tbsp. clarified butter

2 tbsp. extra virgin olive oil

Preparation

Place chicken breasts between two sheets of plastic wrap and pound until evenly thin. Season well with salt and pepper. Zest two lemons and set aside; save juice for dressing. In a mixing bowl, mix flour and grated cheese. In another bowl, mix three eggs and water. In a third bowl, mix bread crumbs and lemon zest. Dredge chicken first in flour-cheese mix, then in egg mix to coat, then dredge in bread crumb mixture. Set aside in refrigerator. When ready to cook: Fry four jumbo eggs sunny-side up. Set aside and keep warm. Over medium heat, pan-fry the schnitzel in clarified butter and extra virgin olive oil. Cook about three minutes on the first side, until golden brown. Turn and finish cooking for an additional two or three minutes, until golden brown.

Dressing and salad ingredients

Lemon juice

1 cup balsamic vinegar

1 ½ cups extra virgin olive oil

2 cloves garlic

1 oz. sriracha

Salt and pepper

1 lb. mushrooms

8 radishes

1 medium sweet onion

1 lb. baby arugula

Preparation

Slice mushrooms, radishes (thin, using a mandolin) and onion (thin). Toss all ingredients in a large bowl. In a blender, combine remaining ingredients and blend until smooth and creamy to make lemon-balsamic dressing. Drizzle over salad.

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