Chicken escalope in pretzel breading on caramelized red cabbage beetroot salad

Name: Chicken escalope in pretzel breading on caramelized red cabbage beetroot salad
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 2 Onions; 8 TABLESPOONS Oil; 4-5 Tsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml Red wine vinegar; 1/2 small red cabbage (approx. 400 g); 250 g Carrots; 250 g cooked beetroot (vacuum packed); 1 collar Chives; 125 g Salt pretzels; 2-3 TABLESPOONS Flour; 2 Eggs (Gr. M); 4 Chicken filets (approx. 200 g each); 1 Garlic clove; 1 ripe avocado (about 300 g each); 1 Lemon; 150 g Whole milk yoghurt; 1 large freezer bag

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

Salt pretzels for nibbling are finely crumbled and a spicy alternative to breadcrumbs. Great to go with: the avocado yoghurt dip

Miscellaneous,hearty,fresh,Meat & Poultry,very easy

COOK TIME
50 mins

TOTAL TIME
80 mins

Ingredients

Servings: 4

2 Onions
8 TABLESPOONS Oil
4-5 Tsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml Red wine vinegar
1/2 small red cabbage (approx. 400 g)
250 g Carrots
250 g cooked beetroot (vacuum packed)
1 collar Chives
125 g Salt pretzels
2-3 TABLESPOONS Flour
2 Eggs (Gr. M)
4 Chicken filets (approx. 200 g each)
1 Garlic clove
1 ripe avocado (about 300 g each)
1 Lemon
150 g Whole milk yoghurt
1 large freezer bag

Directions

1
Peel and chop the onions. Heat 4 tablespoons of oil in a frying pan. Fry the onions in it until transparent. Sprinkle 3 tsp. sugar over them, caramelise. Season with salt and pepper. Add vinegar, bring to the boil and simmer for about 2 minutes. Leave to cool.
2
Clean and wash the red cabbage and cut into fine strips. Peel, wash and roughly grate the carrots. Drain the beetroot and grate it coarsely as well (be careful, it stains strongly! Wear disposable gloves). Wash chives, shake dry and cut into small rolls.
3
Knead red cabbage and carrots in a large bowl with your hands. Stir in beetroot, chives and onion vinaigrette, let it stand for at least 30 minutes.
4
Finely crumble the pretzels in a freezer bag with a rolling pin. Mix flour, pepper and some salt. Whisk the eggs. Wash the meat, dab dry and cut in half lengthwise. Turn one after the other in flour, egg and crumbs. Heat 4 tablespoons of oil in two large pans. Fry the escalopes in them over medium heat for 4-5 minutes on each side.
5
Peel garlic and chop very finely. Cut the avocado in half, remove the stone and scrape out the flesh with a spoon. Mash finely with a fork in a bowl. Add lemon juice and garlic. Stir in yoghurt. Season to taste with salt, pepper and sugar. Arrange everything.