Chicken Schnitzel

Step 1Preheat the oven to 200˚F. Set a wire rack on a rimmed baking sheet. Toss the shallot, vinegar, and ¼ teaspoon salt in a large bowl. Set aside to pickle while making the chicken.

Step 2Halve each chicken breast horizontally. Place between 2 sheets of plastic wrap and pound to an even ¼-inch thickness with a mallet or heavy skillet. Mix together the remaining 1 teaspoon salt, the pepper, and garlic powder; sprinkle on both sides of the chicken.

Step 3Place the flour in a shallow dish, the beaten eggs in a second dish, and the breadcrumbs in a third. One at a time, coat each piece of chicken in the flour, shaking off the excess, then dip in the eggs and lastly in the breadcrumbs, pressing to coat thoroughly.

Step 4Heat about ½ inch vegetable oil in a large skillet over medium-high heat. Working in batches, cook the chicken until browned and crisp, turning once, 4 to 6 minutes, adjusting the heat if the chicken is getting too dark. (You can also use 2 skillets to cook more chicken at once.) Blot the fried chicken briefly on paper towels, then place on the rack-lined baking sheet and keep warm in the oven.

Step 5Whisk the mustard into the pickled shallots, then whisk in the olive oil until smooth. Add the mixed greens and radishes and toss well to combine. Season with a pinch of salt. Serve the chicken schnitzel with the salad and lemon wedges.