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Crisp Chicken Schnitzel with Lemony Herb Salad
  • 6 anchovy fillets
  • 1 small garlic clove
  • Kosher salt
  • freshly ground black pepper
  • Finely grated zest of 1 lemon
  • 2½ tablespoons fresh lemon juice
  • 7 to 8 tablespoons extra virgin olive oil, to taste
  • 2 eggs, beaten
  • 1½ cups panko or other unseasoned bread crumbs
  • ½ cup flour
  • ⅛ teaspoon cayenne
  • ⅛ teaspoon freshly grated nutmeg
  • 1¼ pounds chicken cutlets, pounded to ⅛-inch thick
  • Safflower, peanut or vegetable oil, for frying
  • 2 quarts mixed baby greens
  • 2 cups soft herb leaves, like a combination of mint, tarragon, basil, parsley, cilantro, chervil, chives (try to use at least 3 kinds)
  • 1 scallion, thinly sliced, including greens
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