Chicken escalope on marinated Jerusalem artichoke

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the Jerusalem artichokes and cook in boiling water for 15-20 minutes. Drain the Jerusalem Artichoke, rinse with cold water and let it cool down a bit. For the marinade, peel and finely dice the shallot. Season lemon juice, vinegar, onion and honey with salt and pepper. Add 5 tablespoons of oil drop by drop. Peel the Jerusalem artichoke, cut into slices and mix with the marinade.

2. 2

   Clean, wash and slice the tomatoes and add to the Jerusalem Artichoke, fold in carefully. Marinate the Jerusalem Artichoke and Tomato Salad for about 45 minutes. Wash the fillets, dab dry and halve lengthwise. Cut the slices in the middle to make 8 small cutlets. If necessary, beat the escalopes flatter and season with salt. Heat 1 tbsp. oil in a coated pan. Place 4 escalopes in the pan and fry for 4-5 minutes, turning. Remove, season with pepper and keep warm. Process the remaining cutlets in 1 tbsp. oil in the same way. In the meantime, wash the basil, dab dry and remove the leaves.

3. 3

   oil in a coated pan. Place 4 escalopes in the pan and fry for 4-5 minutes, turning. Remove, season with pepper and keep warm. Process the remaining cutlets in 1 tbsp. oil in the same way. In the meantime, wash the basil, dab dry and remove the leaves. Cut the leaves into strips and mix into the salad. Arrange salad on plates. Add 2 escalopes to each plate. Slice the parmesan and sprinkle over it. Garnish with basil leaves. Serve with wholemeal grissini

4. 4

   Cut the leaves into strips and mix into the salad. Arrange salad on plates. Add 2 escalopes to each plate. Slice the parmesan and sprinkle over it. Garnish with basil leaves. Serve with wholemeal grissini

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
390 kcal

CARBS
17 g

FATS
22 g

PROTEINS
30 g