Fruity stuffed chicken schnitzel
easy
45 mins
45 mins
Ingredients
- 600 g Potatoes
- 1/2 (approx. 300 g) Celeriac
- 1 hazelnut-sized piece of ginger
- 100 g dried plums
- 1 (approx. 180 g) Apples
- 1 TABLESPOON Lemon juice
- 4 Chicken fillets (approx. 150 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 1-2 TABLESPOONS Flour
- 150 ml dry white wine
- 250 ml Poultry stock or broth
- 100 ml apple juice
- 4 TABLESPOONS Butter
- 1-2 TABLESPOONS Sauce thickener
- 1 collar Chives
- 150 ml Milk
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp little wooden skewers
Directions
- 1
Peel, wash and roughly dice the potatoes and celery and boil them in boiling salted water for about 25 minutes until soft. Peel and chop the ginger. Chop plums. Wash apples, grate dry, cut into quarters, cut out the core. Finely dice the fruit flesh, mix with lemon juice, ginger and plums. Wash the flesh, dab dry. Cut a pocket into it and season with salt and pepper. Add 1-2 tablespoons of apple mixture each. Fix with wooden skewers
- 2
Heat the oil in a coated pan. Turn the chicken fillets in flour, tap them a little bit and fry them in the pan for 2-3 minutes on both sides until brown. Place the meat on a baking tray and cook in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes. Heat up the roasting set again, steam the remaining apple mixture for 1-2 minutes, remove. Deglaze with wine, stock and apple juice, add 2 tbsp. butter, simmer for 2-3 minutes. Stir in sauce thickener, season with salt and pepper. Add the apple mixture, add more
- 3
Wash the chives and cut into small rolls. Drain potatoes and celery, return to the pot with milk and 2 tbsp. butter, mash to puree. Season puree with salt, pepper and a little nutmeg, stir in chives
Nutrition Facts
520 kcal
44 g
17 g
40 g
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