Chicken breast piccata with warm vegetable salad
35 mins
35 mins
Ingredients
- 500 g Chicken breast fillet
- 400 g young vegetables (e.g. leeks, carrots, snow peas, asparagus tips, zucchini, bean sprouts)
- 350 g Potatoes (firm boiling)
- 1 TEASPOON Lemon juice
- 40 g Flour
- 50 g Allgäuer Emmental (grated)
- 50 g Bavarian extra hard cheese (grated)
- 40 g Butter
- 3 Eggs
- 50 ml Oil
- 1 TABLESPOON Soy sauce
- 40 ml Tomato juice
- 7-10 Tbsp salt, pepper, paprika powder
Directions
- 1
Wash and clean the vegetables and potatoes and cut into bite-sized pieces. Steam or steam until firm to the bite.
- 2
In the meantime, cut the chicken breast fillets diagonally into 12 to 16 thin slices, season with lemon juice, salt, pepper and paprika powder. Lightly dust the cutlets with flour. Whisk the grated cheese and eggs, turn the escalopes in the mixture and fry them at high heat in a heavy, coated pan with butter and a part of oil on both sides for 2 to 3 minutes each, until golden brown.
- 3
Heat the remaining oil with soy sauce and tomato juice and season with salt and pepper. Arrange the vegetables with sauce and the cutlets and serve.
- 4
Tip When baking breaded schnitzels and similar dishes, the rule is: More is less! If you bake the cutlets in plenty of fat, the temperature in the pan will only drop slightly when you put the cutlets in.
- 5
This means that the breading absorbs less fat.
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