Mini schnitzels with fruity apricot dip

Ingredients for 3 servings:

• 4 sprigs of parsley
• 1 pinch of chili powder
• 1 lemon(s)
• 4 apricots
• 2 tbsp ajvar
• 2 tbsp pear juice
• 2 chicken breasts (550 g)
• 2 eggs
• 80 g flour
• 80 g breadcrumbs
• 1 tbsp Parmesan, freshly grated
• 100 ml rapeseed oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 39 minutes

Wash the parsley, shake dry, and chop finely. Wash and dry the lemon, squeeze half of it, and thinly slice the rest. Wash, pit, and dice the apricots. For the dip, mix half of the parsley, chili powder, ajvar, pear juice, and lemon juice. Add the apricots and stir to combine. Season with salt and pepper. Wash the meat thoroughly, pat dry, and slice. Lightly beat the schnitzels between two layers of cling film. In a bowl, beat the eggs with the remaining parsley and Parmesan cheese, season with salt and pepper. In a second bowl, add the sifted flour. In a third bowl, add the breadcrumbs. Coat the schnitzels one at a time, first in flour, then egg, and then breadcrumbs. Heat the oil in a pan and fry the schnitzels for about 7 minutes on each side. Garnish with lemon slices and serve with the dip.