Time: 15 minutes
2 organic skin- and boneless chicken breasts
1 organic egg
1 teaspoon Dijon mustard
2 oz. (60g) finely grated Parmesan cheese
Salt and pepper
1 tablespoon butter
2 tablespoons capers
3.5 oz. (100 g) green salad
¼ onion, finely diced
4 lemon slices
In a wide bowl mix egg and Dijon mustard. Add a pinch of salt and pepper.
Lay the filet on the cutting board and make an insertion almost all the way through the breast horizontally. Fold it open and place it between two sheets of parchment paper. Use a rolling pin to beat it until it is evenly flat. The chicken schnitzels should be so thin so it only takes one to two minutes to fry them.
Warm up a good non-stick pan over medium-high heat. Add butter. Turn the chicken slices in the egg and mustard mix and then in grated Parmesan so they are well covered. Place the filets immediately in the pan and fry them until golden. Don’t move the schnitzel until it’s been approximately one minute and you think it is ready to be turned. Carefully loosen it from the pan and turn it so the crust doesn’t stick to the pan. Add more butter if necessary.
Serve the schnitzels immediately with a green salad, capers, chopped anchovies, onion and lemon. If you want more vegetables, it would be great with cauliflower puree and green pees.© endofpain.net – 2014