Chicken schnitzel in crispy coating with colorful pasta salad

Ingredients for 4 servings:

• 4 chicken breast fillets (160 g) each
• 50 g flour
• 1 egg(s)
• 1 shot of milk
• 150 g cornflakes, unsweetened
• 200 g clarified butter
• 250g farfalle
• 1 tbsp rapeseed oil
• 1 small cucumber(s)
• 2 small bell peppers, red and yellow
• 100 g peas, fresh, split (or frozen)
• 12 cherry tomatoes
• ½ bunch parsley, flat
• 125 g salad mayonnaise
• 125 g natural yogurt
• 2 tbsp mustard, medium hot
• 1 lemon(s), juice
• Salt and pepper, mixed, from the mill

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

For the pasta salad, cook the farfalle in plenty of boiling, lightly salted water until al dente. Drain, rinse, and toss in a bowl with the rapeseed oil. Cut the cucumber in half. Quarter, deseed, and finely dice the bell peppers. Halve the tomatoes. Blanch the peas in boiling, lightly salted water, then drain and rinse in ice-cold water. Finely chop the parsley. Mix all the prepared ingredients with the pasta. Mix the mayonnaise with yogurt, mustard, and lemon juice. Season with a little salt and a few turns of freshly ground pepper, and toss the dressing into the salad. Then, cover the pasta salad and chill for 1 hour to marinate. For the chicken schnitzel, wash the meat, pat dry, halve crosswise, and season with salt and pepper. Whisk the egg with the milk and crumble the cornflakes. First coat the schnitzels in flour, then dip them in the egg wash, and finally coat them in the cornflake crumbs. Heat the clarified butter in a pan and fry the breaded schnitzels until golden brown. Then drain on kitchen paper. Divide the pasta salad among the plates and arrange the chicken schnitzels on top.