Chicken Schnitzel with Endive & Bosc Pear

Every culture has a fancy name for the ultra-simple breaded chicken cutlet. In Japan, it's chicken katsu. Texans get down with the chicken fried steak  (my thigh's arch nemesis). But Germany, hands down, came up with the name that's the most fun to say...Schnitzel! 

On its own, schnitzel can be pretty heavy, but this recipe includes a lovely salad of fall fruit, endive and radish mixed with a lemon-shallot vinaigrette. I took liberties with this recipe and swapped out the apple for pear and eliminated the frisee lettuce because my store was out. I am such a rule-breaker. But only when it comes to food. Other than that, I'm pretty much a goody-goody.

I lurve bosc pears. They are so crisp and light.

Remind me to tell you the story someday about another type of chicken cutlet, a bridesmaid dress, and a dance floor. I'm still recovering from "the incident".

I served it alongside some winter squash that I roasted with maple syrup sprinkled with chipolte powder. It sucked; don't make it. But do make the schnitzel. Then say it three times fast and giggle a lot.