s CHICKEN SCHNITZEL WITH CARAWAY AND A FENNEL, PISTACHIO & APPLE SALAD *****
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s CHICKEN SCHNITZEL WITH CARAWAY AND A FENNEL, PISTACHIO & APPLE SALAD *****
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Ingredients
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Instructions *** 4-26-20 excellent *** 4 small chicken breasts (i sliced 2 in half) 2 medium eggs beaten 1 tb dijon plus extra to serve 8 tb flour 4 oz fresh bread crumbs (i used panko) 2 t caraway toasted and crushed ( it is tough to crush) olive oil lemon sauerkraut toserve for the salad 1 green eating apple 1 lg fennel bulb thinly sliced 2 oz pistachios toasted and chopped 1 oz parsley chopped 3 tb olive oil finely grated zest and juice of one lemon pound breasts to be thin put eggs in bowl whisk and beat in mustard put flour and breadcrumbs in separate bowls season flour with salt and pepper dip breasts in flour and shake off excess dip in egg then breadcrumbs press in caraway seeds cook in large non stick pan in oil cook 2-3 minutes per side till golden and cooked through squeeze lemon juice over and plate for salad slice apple combine with remaining salad ingredients season with salt and pepper and stir again serve salad with breasts with sauerkraut and dijon as sides This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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