John Myers
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Chicken Breaded with Nuts on Lamb’s Lettuce with Mozzarella
The perfect chicken breaded with nuts on lamb’s lettuce with mozzarella recipe with a picture and simple step-by-step instructions.
- 200 g Lamb’S lettuce
- 1 Egg
- 4 Chicken breasts
- 2 tbsp Flour
- 50 g Almond flakes and 50g shaved hazelnuts
- 2 tbsp Clarified butter
- Salt and freshly ground black pepper
For the vinaigrette
- 1 tbsp Hot mustard
- 1 tbsp Honey
- 50 ml Vegetable broth
- 4 tbsp Sunflower oil
- 4 tbsp White wine vinegar
aside from that
- 20 Baby mozzarell balls
- 4 tbsp Chive rolls
- Preheat the oven to 160 degrees. Wash the salad thoroughly, sort and shake dry. Beat the egg in a bowl and whisk. Wash the chicken breasts, pat dry, cut in half and season with salt and pepper. Dust with flour, in the egg Turn and then roll in the mixture of flaked almonds and hazelnuts and press well. Fry on both sides in hot clarified butter, place on a baking sheet lined with baking paper and cook in the oven for 8-10 minutes
- In the meantime, put all the ingredients for the vinaigrette in a blender and mix vigorously. Drain the mozzarella and roll in chives. Spread the salad on plates, add the mozzarella balls decoratively and sprinkle everything with the vinaigrette. The chicken breasts Take out of the oven, arrange on the salad and serve.
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