By cooking.nytimes.com

Chicken Schnitzel With Pan-Roasted Grapes

Ingredients

4 servings

1 tablespoonolive oil

2 cupsseedless red grapes

washed and dried

1 ½ tablespoonsfresh rosemary

minced

1 tablespoonsherry vinegar

or red wine

kosher salt

black pepper

¾ cupsour cream

0.5lemon

zest and juice of

½ cupall-purpose flour

2eggs

large, lightly beaten

2 tablespoonsdijon mustard

1 ½ cupspanko bread crumbs

1 poundchicken breasts

pounded or sliced to about 1/2-inch thickness

¼ cupgrapeseed oil

canola or safflower

Instructions