Chicken escalope in herb breading with bean salad

Name: Chicken escalope in herb breading with bean salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g green beans; 250 g Wax beans; 7-10 Tbsp Salt; 300 g Tomatoes (e.g. ox heart tomatoes); 2 Spring onions; 2-3 TABLESPOONS Lemon juice; 1 TEASPOON Honey; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 2 discs (25 g each) Toast; 1/4 Bed of garden cress; 1 collar Chives; 1/2 bunch Parsley; 25 g pecorino cheese; 4 Chicken filets (approx. 160 g each); 1 egg (size M); 1 TABLESPOON Flour; 2 TABLESPOONS clarified butter; 7-10 Tbsp Cling film

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g green beans
250 g Wax beans
7-10 Tbsp Salt
300 g Tomatoes (e.g. ox heart tomatoes)
2 Spring onions
2-3 TABLESPOONS Lemon juice
1 TEASPOON Honey
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
2 discs (25 g each) Toast
1/4 Bed of garden cress
1 collar Chives
1/2 bunch Parsley
25 g pecorino cheese
4 Chicken filets (approx. 160 g each)
1 egg (size M)
1 TABLESPOON Flour
2 TABLESPOONS clarified butter
7-10 Tbsp Cling film

Directions

1
For the salad, wash and clean both types of beans and possibly cut them in half. Cook the beans in boiling salted water for 10-12 minutes. Drain and rinse under cold running water. Drain the beans well in a sieve. Clean, wash and slice the tomatoes. Clean and wash spring onions and cut them into fine rings. For the vinaigrette mix lemon juice and honey. Drip olive oil into the vinaigrette. Season to taste with salt and pepper. Mix the beans, tomatoes, spring onions and vinaigrette and leave to stand for approx. 30 minutes.
2
In the meantime cut off the rind of the toast. Cut the toast into small pieces. Cut the cress from the bed. Wash chives and parsley and shake dry. Remove the parsley leaves. Chop parsley and chives. Grind the toast bread cubes and herbs coarsely in the universal chopper (not too fine, otherwise the mixture will stick together too much, the mixture should still be loose). Grate cheese finely. Mix toast bread mixture and cheese
3
Wash the meat, dab dry. Place each fillet between 2 layers of foil and beat it a little flatter with a meat tenderizer. Season meat with salt and pepper. Whisk the egg in a deep plate. Turn the cutlets one after the other in flour, egg and the cheese-cheese breading. Heat clarified butter in a large pan. Fry the meat for 4-5 minutes on each side. Remove and arrange on a plate with the bean salad. Sprinkle with cress as desired