Chicken escalope with lemon crust
very easy
40 mins
40 mins
Ingredients
- 2 TABLESPOONS Sugar
- 50 g salted nut mixture
- 5 Branches of rosemary
- 1 Organic Lemon
- 75 g Polenta
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 Chicken fillets (approx. 170 g each)
- 1 Fennel tuber (approx. 250 g each)
- 1 red onion
- 1 red-skinned apple
- 3 TABLESPOONS Apple vinegar
- 1 TEASPOON Honey
- 3 TABLESPOONS Olive oil
- 2 TABLESPOONS clarified butter
- 1/2 Bed of garden cress
- baking paper
Directions
- 1
Melt the sugar in a coated pan. Add the nuts and allow to caramelise until golden yellow. Remove and spread on baking paper and let cool.
- 2
Wash the rosemary, shake dry, remove the needles and chop finely. Wash lemon hot, rub dry and grate peel thinly. Use remaining lemon for other purposes. Mix polenta, lemon peel and rosemary.
- 3
Season with salt and pepper. Put the polenta mixture on a large piece of baking paper.
- 4
Wash the meat, dab dry. Turn 1 chicken filet in the polenta mixture. Place one side of baking paper over the meat and beat the meat flat with the bottom of a small pot. Set the meat aside and do the same with the remaining 3 chicken fillets.
- 5
Clean and wash the fennel. Peel the onion. Wash the apple, grate dry and cut out the core with an apple corer. Slice fennel, apple and onion successively into thin slices. Mix vinegar and honey.
- 6
Stir in oil drop by drop. Season to taste with salt and pepper. Mix fennel, apple, onion and vinaigrette and let it soak through.
- 7
Heat clarified butter in a large frying pan. Fry the meat for 8-10 minutes over a low heat, turning it over. Take out and cut into slices. Coarsely chop the nuts. Layer fennel salad on plates like a tower, arrange with meat and sprinkle with nuts.
- 8
Cut cress from the bed and sprinkle over the salad.
Nutrition Facts
500 kcal
31 g
22 g
44 g
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