🍽️ Crispy Chicken Schnitzels with Cornflake Crumbs and Chili-Lime Dip

Name: Crispy Chicken Schnitzels with Cornflake Crumbs and Chili-Lime Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 1 stalk leek; salt; 2 bunches arugula (approx. 30 g each); 4 chicken breast fillets; pepper (from a grinder); flour (for dredging); 1 beaten egg; crumbled cornflakes (for dredging); 2 tbsp vegetable oil; fat (for the baking sheet); 1 red chili pepper; 2 garlic cloves; 1 unwaxed lime; 100 ml soy sauce

480 kcal · 30 min · 4 servings

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Ingredients

1 stalk leek
salt
2 bunches arugula (approx. 30 g each)
4 chicken breast fillets
pepper (from a grinder)
flour (for dredging)
1 beaten egg
crumbled cornflakes (for dredging)
2 tbsp vegetable oil
fat (for the baking sheet)
1 red chili pepper
2 garlic cloves
1 unwaxed lime
100 ml soy sauce

Instructions

1. Thoroughly wash the leek under running water.
2. Shake off excess water and trim off the dark green tops.
3. Slice the white and light green parts into thin strips.
4. Boil the leek strips in salted water for about one minute.
5. Immediately plunge them into cold water to stop the cooking process.
6. Let the leek drain well afterwards.
7. Remove any wilted leaves from the arugula.
8. Wash the arugula and dry it using a salad spinner.
9. Preheat the oven to 200 degrees Celsius using top and bottom heat.
10. Wash the chicken breast fillets.
11. Pat the fillets dry with kitchen paper.
12. Season the meat with salt and pepper.
13. Dredge the fillets in flour one by one.
14. Then dip them in beaten egg.
15. Press them into the crushed cornflakes.
16. Press the coating firmly onto the meat.
17. Fry the schnitzels in hot oil in a pan.
18. Fry them for three to four minutes on each side until golden brown.
19. Place the schnitzels on a greased baking sheet.
20. Finish cooking them in the preheated oven for ten minutes.
21. Wash the chili pepper.
22. Halve it and remove the seeds and white membranes.
23. Slice the chili into thin strips.
24. Peel the garlic.
25. Slice the garlic into thin rounds.
26. Wash the lime.
27. Zest the lime (grate the outer peel).
28. Squeeze the juice from the lime.
29. Mix the soy sauce with the chili.
30. Add the garlic to the soy sauce.
31. Add the lime juice.
32. Add the lime zest.
33. Season the sauce with a little pepper.
34. Toss the arugula with the prepared leek strips.
35. Divide the salad mixture among plates.
36. Place the cooked chicken schnitzels on top.
37. Serve the dish with the chili-lime soy sauce.

Nutrition per serving

kcal: 480
Protein: 37 g · Fett/Fat: 20 g · Carbs: 38 g