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🍽️ Crispy Chicken Schnitzels with Coconut and Nuts on a Fresh Corn Salad Salad

613 kcal · 30 min · 4 servings

Ingredients

• 100 g Corn Salad
• 50 g Red Beet (cooked; vacuumed)
• 50 g Walnut Kernels
• 1 tsp Mustard
• 1 tsp Honey
• 1 tbsp Balsamic Vinegar
• 4 tbsp Olive Oil
• Salt
• Pepper
• 300 g Chicken Breast Fillet
• 1 Egg
• 30 g Coconut Flour (3 tbsp)
• 0.5 Pear
• 1 tsp Lemon Juice

Instructions

1. 1. Wash the corn salad thoroughly, spin it dry, and tear the leaves into small pieces. Coarsely grate the beetroot. Toast the walnuts in a hot pan without added fat over medium heat for 3 minutes. Finely chop half of the toasted walnuts.
2. 2. Whisk together mustard, honey, and balsamic vinegar for the dressing. Stir in 2 tablespoons of olive oil and season the mixture with salt and pepper to taste.
3. 3. Wash the chicken breast fillets, pat them dry, and cut them into 8 equal pieces. Season the meat with salt and pepper. Whisk the egg in a shallow plate. Mix the chopped walnuts with the coconut flour in a second plate.
4. 4. Dip the chicken pieces first into the egg mixture and then into the coconut-nut mixture. Heat the remaining oil in a pan. Fry the breaded chicken schnitzels in it over medium heat for 10 to 15 minutes, turning until golden brown on all sides.
5. 5. Meanwhile, wash the pear half, remove the core, and cut the pear into wedges. Drizzle the pear wedges with lemon juice. Fry the pear wedges for 2 minutes over medium heat in a pan.
6. 6. Mix the corn salad with the grated beetroot and the pear wedges. Arrange the vegetables on plates and drizzle with the vinaigrette dressing. Place the chicken schnitzels on top and sprinkle with the remaining walnuts.

Nutrition per serving

• kcal: 613
• Protein: 45 g · Fett/Fat: 42 g · Carbs: 15 g