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Breaded chicken schnitzel with beetroot and mushroom salad

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Ingredients for 1 servings:

  • 300 g chicken fillet(s)
  • 100 g clarified butter
  • 100 g sour cream
  • 50 g breadcrumbs
  • 50 g corn semolina
  • 5 g salt
  • 50 g flour
  • 100 g beetroot
  • 100 g mushrooms, from the jar
  • 5 g vegetable oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Pound the chicken fillet thinly with a meat tenderizer. Then season with salt. Mix the cornmeal and breadcrumbs. Coat the fillet pieces first in flour, then in sour cream, and finally in the breadcrumbs and cornmeal. Heat clarified butter in a pan. Fry the schnitzels on both sides until crispy. Cooking time can take 10 to 15 minutes over low heat. While frying, scoop up the clarified butter with a spoon and pour it over the schnitzels. Serve the schnitzels with a beetroot and mushroom salad. Grate the beets coarsely and add the mushrooms from the jar. Season with salt and vegetable oil. Mix well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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