Chicken schnitzel with onion filling and lentil salad

Ingredients for 4 servings:

• 4 chicken breasts
• salt and pepper
• 1 tbsp clarified butter for frying
• 200 g lentils
• 1 carrot(s)
• 100 g grapes, light and dark
• ½ bunch chives
• 4 tbsp walnut oil
• 3 tbsp white wine vinegar
• 1 tsp mustard
• 100 g Greek yogurt
• 2 tbsp apple jelly
• 100 g mixed leaf salad
• e.g. salt and pepper
• 1 large onion(s)
• 1 garlic clove(s)
• 10 g butter for frying
• 150g Gorgonzola
• a few stalks of flat-leaf parsley
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cook the lentils according to the package instructions. Dice the carrot and halve the grapes. Finely chop the chives. Sauté the carrot in 2 tablespoons of walnut oil, deglaze with 2 tablespoons of white wine vinegar, and remove the pan from the heat. Mix the mustard with the yogurt and apple jelly in the still-warm pan with the carrots until golden brown. For the filling, dice the onion and garlic and fry in butter until golden brown. Remove the pan from the heat and let cool. Cut the parsley into strips. Mix the Gorgonzola and parsley into the onion mixture. Season with salt and pepper. Wash the chicken breasts, pat dry, and make a small cut along the long side for the filling. Fill each chicken breast with 2 teaspoons of the onion and Gorgonzola mixture. Season with salt and pepper. Fry the stuffed chicken cutlets in clarified butter over medium heat until crispy, then finish cooking in the oven at 180°C for about 8 minutes. Mix the chives and grapes with the carrot and yogurt sauce and the warm lentils, season with salt and pepper. Trim the lettuce, make a dressing from the remaining oil and 1 tablespoon of white wine vinegar with salt and pepper, and drizzle over the salad. Slice the stuffed onion and chicken escalopes, arrange them on top of the grape and lentil salad, and serve with the salad.