Preparation

• Step 1

  Make the cherry sauce: Place the cherries into a pot and cover with about 1 ¾ cups of water or enough to just cover the cherries. Cook over medium high heat, bring to a boil and lower heat to medium and cook on a simmer for about 7 to 10 minutes until the cherries are tender and soft. Add the red wine, sugar, zest, salt, pepper, ginger (if using) and star anise (if using) into the cherries and stir. Cook for an additional 5 minutes. In a small bowl, mix the cornstarch with 2 tablespoons of water until dissolved. Add the cornstarch mixture into the cherries and mix well. Continue cooking the mixture on a simmer stirring constantly until the liquid becomes glossy, thick and clear, about 2 to 4 minutes. Transfer the sauce into a bowl. Set aside.

• Step 2

  Dredge the chicken breasts: Place the flour into a bowl. Place the beaten eggs into another bowl. Mix the Panko and regular bread crumbs, lemon zest, 2 teaspoons of sea salt and 1 teaspoon of pepper in a separate bowl. Starting with one chicken breast at a time, coat the chicken in the flour and shake off any excess. Dip the chicken into the beaten eggs, coat on both sides and then press the chicken into the Panko and breadcrumb mixture to coat on all sides. Transfer chicken to a plate or baking tray. Repeat with the remaining chicken breasts.

• Step 3

  Fry the schnitzel: Heat 1 cup of oil in a large skillet over medium high heat. After about 1 minute, dip the tip of a chicken breast into the oil to check if it sizzles. If the oil sizzles, it is hot and ready for frying. Place the chicken breasts into the pan and fry on both sides until golden brown, about 2 to 4 minutes on each side.

• Step 4

  Transfer schnitzel to a towel lined tray to drain any excess oil. Immediately sprinkle the schnitzel with the remaining 1 teaspoon of flaky sea salt. 

• Step 5

  Serve the schnitzel hot with a dollop of warm cherry sauce.