Chicken escalope with pretzel breading

Name: Chicken escalope with pretzel breading
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 8 TABLESPOONS Oil; 1 1/2 TABLESPOONS + some sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml Red wine vinegar; 1/2 (approx. 400 g) small red cabbage; 250 g Carrots; 250 g Vacuumed, cooked beetroot; 1 collar Chives; 125 g Salt pretzels (nibbles); 2-3 TABLESPOONS Flour; 2 Eggs (size M); 4 Chicken filets (approx. 200 g each); 1 Garlic clove; 1 (approx. 300 g) Avocado; 5 TABLESPOONS fresh lemon juice; 150 g Whole milk yoghurt; 7-10 Tbsp Lemon Slices

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
8 TABLESPOONS Oil
1 1/2 TABLESPOONS + some sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml Red wine vinegar
1/2 (approx. 400 g) small red cabbage
250 g Carrots
250 g Vacuumed, cooked beetroot
1 collar Chives
125 g Salt pretzels (nibbles)
2-3 TABLESPOONS Flour
2 Eggs (size M)
4 Chicken filets (approx. 200 g each)
1 Garlic clove
1 (approx. 300 g) Avocado
5 TABLESPOONS fresh lemon juice
150 g Whole milk yoghurt
7-10 Tbsp Lemon Slices

Directions

1
For the salad, peel and finely dice the onions. Heat 4 tablespoons of oil in a small pan, add onions and fry over low to medium heat until translucent. Sprinkle with 1 1/2 tbsp. sugar, allow to caramelize briefly.
2
Season with salt and pepper. Deglaze with vinegar, bring to the boil and simmer for about 2 minutes. Remove from the stove and let it cool down a bit.
3
Clean and wash the red cabbage and cut into fine strips. Peel, clean and coarsely grate the carrots. Drain the beetroot and grate roughly as well. Wash chives, shake dry and cut into fine rolls.
4
Put the red cabbage and carrots in a large bowl and knead vigorously with your hands. Carefully mix in beetroot and chives, except for 2 tablespoons for garnishing. Pour the vinaigrette over it, mix and let it stand for about 30 minutes.
5
In the meantime, finely shred the pretzels in portions in the universal shredder. Put flour, salt and pepper in a deep plate and mix well. Whisk the eggs. Wash the meat, dab dry and cut in half lengthwise.
6
Turn the meat first in flour, then in egg and finally in pretzel crumbs. Heat 4 tablespoons of oil in 2 pans. Spread the breaded meat evenly and fry on each side over a low to medium heat for 4-5 minutes.
7
Meanwhile peel garlic and chop very finely. Halve the avocado, remove the core and peel the skin. Dice avocado and give it a wide bowl, crush it finely with a fork. Add garlic and lemon juice.
8
Stir in yoghurt. Season to taste with salt, pepper and sugar.
9
Arrange 2 escalopes with salad on plates, garnish with a blob of avocado yoghurt cream and possibly lemon slices, sprinkle with some chives. Arrange the remaining cream in a small bowl, sprinkle with the remaining chives and add.