Chicken kiwi schnitzel à la Didi

Ingredients for 1 servings:

• 3 chicken schnitzels, 75 g each
• 4 kiwis, gold
• 6 slices of smoked cheese
• n. B. Pepper, mixed, from the mill
• n. B. Sea salt, from the mill
• 1 tbsp clarified butter
• 30 g butter flakes

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

Wash the chicken mini steaks and pat dry. Butterfly the thicker pieces into thinner slices to increase the size. Then place the steaks between cling film or a freezer bag. Peel 2 kiwis, cut into pieces, and puree. Place the chicken steaks in the kiwi puree and marinate in the refrigerator for a day. Remove a generous amount of the marinade. Rub a grill (charcoal, gas, electric, or griddle) with clarified butter. Grill until the steaks are nicely seared. Season the steaks with freshly ground pepper and salt. Grease a small casserole dish or cocotte and place the steaks in it. Cut the remaining kiwis into thin slices and arrange them on top of the steaks in a shingle pattern. Quarter the smoked cheese slices and place them on top of the kiwi slices. Sprinkle a few knobs of butter over the cheese. Bake the chicken steaks on the middle rack of a preheated oven (180°C) until the cheese is melted. Arrange and serve.