Tuesday, September 27, 2011

Warm Chicken Schnitzel Salad

Try your hand at this delicous warm chicken schnitzel salad with pink lady apples, pumpkin and blue cheese. Its sure to be a winner at the dinner table.
For the pumpkin:
½ small butternut pumpkin, peeled, seeded and sliced into 1cm thick wedges
1 tbsp olive oil
1 sprig fresh thyme 

For the chicken:
2 cups dried breadcrumbs
1/3 cup continental parsley leaves, roughly chopped
4 chicken breasts (160g each), pounded to 1cm with a meat mallet
½ cup plain flour
3 free range eggs, lightly beaten
¼ cup olive oil 

For the vinaigrette:
2 tbsp apple cider vinegar
1 tsp Australian Pure honey
3 tbsp olive oil 

For the salad:
1 Pink Lady apple, cored, cut into quarters and thinly sliced
3 tbsp continental parsley leaves
2 celery stalks, cut into 3mm thick strips on an angle
1 small head red fancy lettuce, leaves separated and torn into large pieces
½ cup crumbled blue cheese
¼ cup toasted walnuts

1. Preheat oven to 240˚C, toss pumpkin with the tablespoon of olive oil and thyme and season with salt and pepper. Place onto a tray and in the oven for 15 minutes or until caramelised and tender. Remove from oven and let cool slightly.
2. While pumpkin is cooking, mix the breadcrumbs with the chopped parsley in a medium mixing bowl.  Season the flattened chicken with salt and pepper on both sides and lightly coat in flour. Shake off any excess.
3. Dip chicken in the egg allowing any excess to drip off, then coat the chicken evenly with the breadcrumbs. If there are any breadcrumbs left over after the first coat, press the chicken fillets into the crumbs a second time for a thicker crust.
4. In a large frying pan heat 2 tablespoons of oil over medium-high heat and cook chicken in two batches for 2-3 minutes per side or until golden brown and cooked through, adding more oil as needed.
5. Remove chicken from the pan to a baking tray and place in warm oven while preparing salad.
6. In a medium mixing bowl whisk together the vinegar and honey. While whisking slowly add the 3 tablespoons of oil in a thin stream and season to taste with salt and pepper.
7. In a large mixing bowl, gently toss the apples, parsley, celery, and salad leaves with enough vinaigrette to coat and season to taste with salt and pepper. 
8. Slice each breast into strips and place chicken on top of each salad, drizzle with any remaining vinaigrette and serve immediately. Mound the salad onto serving plates and top with the pumpkin, blue cheese and walnuts.


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