John Myers
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Chicken Breast Fillet Schnitzel with Chicory and Celeriac Mash
The perfect chicken breast fillet schnitzel with chicory and celeriac mash recipe with a picture and simple step-by-step instructions.
Chicken breast fillet schnitzel:
- 325 g Fresh chicken breast fillet
- Coarse sea salt from the mill
- Colorful pepper from the mill
- Sweet paprika
- 1 tbsp Sunflower oil
Chicory:
- 350 g Chicory approx. 350 g
- Colorful pepper from the mill
- Sweet paprika
- 1 tsp Sweet soy sauce
Celeriac mash:
- 1 Celery tuber approx. 800 g / cleaned approx. 500 g
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tbsp Milk
- 1 tbsp Cooking cream
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
Serve:
- 2 Leaflets Flat leaf parsley for garnish
Chicken breast fillet schnitzel:
- Clean / strip the chicken breast fillet, wash it, pat dry with kitchen paper, cut across into schnitzel (here 10 pieces), season well on both sides with coarse sea salt from the mill, colored pepper from the mill and sweet paprika. Heat sunflower oil (1 tbsp) in a coated pan, fry the chicken breast fillet schnitzel on both sides for 1 minute until golden-brown. Remove and keep warm in the oven at 50 ° C until serving.
Chicory:
- Clean the chicoree, cut in half lengthways, cut out the stalk in a wedge shape and place in the schnitzel in the frying pan. Sear the chicory on both sides at the lowest temperature and season with colorful pepper from the mill, sweet paprika and sweet soy sauce (1 teaspoon).
Celeriac mash:
- Clean and dice the celery and cook in salted water (1 teaspoon of salt) with turmeric (1 teaspoon) for about 15 minutes, drain through a kitchen sieve and return to the hot saucepan. Add milk (1 tbsp), cooking cream (1 tbsp), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and nutmeg (1 big pinch) and work through / pound well with the potato masher .
Serve:
- Serve the chicken breast fillet escalope with chicory and celeriac mash, garnished with parsley leaves.
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