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Warm Chicken Schnitzel Salad


try this delicious chicken schnitzel with pink lady apples pumpkin and blue cheese from curtis stone

The ingredient of Warm Chicken Schnitzel Salad

  • 2 cups dried breadcrumbs
  • 1 3 cup continental parsley leaves roughly chopped
  • 4 chicken breasts 160g each pounded to 1cm with a meat mallet
  • 1 2 cup coles plain flour
  • 3 free range eggs lightly beaten
  • 1 4 cup coles olive oil
  • 1 2 small butternut pumpkin peeled seeded and sliced into 1cm thick wedges
  • 1 tablespoon coles olive oil
  • 1 sprig fresh thyme
  • 1 pink lady apple cored cut into quarters and thinly sliced
  • 3 tablespoons continental parsley leaves
  • 2 stalks celery cut into 3mm thick strips on an angle
  • 1 small head red fancy lettuce leaves separated and torn into large pieces
  • 1 2 cup blue cheese crumbled
  • 1 4 cup toasted walnuts
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon australian pure honey
  • 3 tablespoons coles olive oil

The Instruction of warm chicken schnitzel salad

  • preheat oven to 240c toss pumpkin with the tablespoon of olive oil and thyme and season with salt and pepper place onto a tray and in the oven for 15 minutes or until caramelised and tender remove from oven and let cool slightly
  • while pumpkin is cooking mix the breadcrumbs with the chopped parsley in a medium mixing bowl season the flattened chicken with salt and pepper on both sides and lightly coat in flour shake off any excess
  • dip chicken in the egg allowing any excess to drip off then coat the chicken evenly with the breadcrumbs if there are any breadcrumbs left over after the first coat press the chicken fillets into the crumbs a second time for a thicker crust
  • in a large frying pan heat 2 tablespoons of oil over medium high heat and cook chicken in two batches for 2 3 minutes per side or until golden brown and cooked through adding more oil as needed
  • remove chicken from the pan to a baking tray and place in warm oven while preparing salad
  • in a medium mixing bowl whisk together the vinegar and honey while whisking slowly add the 3 tablespoons of oil in a thin stream and season to taste with salt and pepper
  • in a large mixing bowl gently toss the apples parsley celery and salad leaves with enough vinaigrette to coat and season to taste with salt and pepper
  • slice each breast into strips and place chicken on top of each salad drizzle with any remaining vinaigrette and serve immediately mound the salad onto serving plates and top with the pumpkin blue cheese and walnuts

Nutritions of Warm Chicken Schnitzel Salad

calories: 978 705 calories
calories: 53 9 grams fat
calories: 12 2 grams saturated fat
calories: 60 5 grams carbohydrates
calories: 13 6 grams sugar
calories: n a
calories: 64 8 grams protein
calories: 278 milligrams cholesterol
calories: 741 milligrams sodium
calories: https schema org
calories: nutritioninformation

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