John Myers
Salads: Green Salad on Chicken Schnitzel with Herb Butter
The perfect salads: green salad on chicken schnitzel with herb butter recipe with a picture and simple step-by-step instructions.
- 4 piece Chicken schnitzel
- 1 shot Butter rapeseed oil for frying
- 2 piece Romaine lettuce hearts or others
- 1 piece Tomato to garnish
- 2 a cup Natural yoghurt
- 2 tbsp Dijon mustard sweet
- 2 tbsp Lemon fresh
- 1 shot Oil to taste
- Salt pepper
- Herbal butter a.M.Kb
To the meat …
- Wash the chicken schnitzel, if necessary and pat dry with kitchen paper. Knock the meat a little and pepper on all sides. Then heat oil in a pan and fry the schnitzel on both sides. I didn’t bread the pancakes, they are naturally healthier.
With the salad
- Wash the lettuce and spin dry in a towel – this is my salad spinner – pluck the lettuce onto the plates, wash and cut the tomatoes and distribute the slices or pieces on the plates for decoration.
For dressing
- Put the yogurt with the mustard, oil, salt & pepper in a container and mix well or stir vigorously, you can also shake it well in a mug with a lid – everyone as he likes it – and finally with a little lemon and maybe a pinch of sugar – I’ll use honey – to taste.
Serving …
- Place the meat next to the salad and put a slice of herb butter on top or next to it, then pour the dressing over the salad … enjoy your meal 😉
- Tip 5: I only salt the chicken schnitzel AFTER roasting so that the meat doesn’t get dry.
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