Equipment
- plastic wrap
Ingredients
- 1 lb Chicken breast boneless skinless butterflied see notes
- 1 cup All-purpose flour
- 2 Eggs beaten
- 1 cup Seasoned bread crumbs
- 1/4 cup Canola oil
- Fresh parsley garnish
- 4 wedges Lemon garnish
- 4 slices Crusty bread toasted or bread of your choice
Tomato Apple Jam
- 1 tsp Extra-virgin olive oil
- 2 cloves Garlic sliced thin
- 1 cup Grape tomatoes halved
- 1/4 cup Kalamata olives halved
- 1 Apple sliced thin
- 1 tbsp Butter
- 1 tbsp Honey
Instructions
- Place a piece of plastic wrap over the butterflied chicken and gently pound them to 1/4 inch thickness using a mallet, rolling pin, or a pan.
- Season the chicken on both sides with salt and pepper. Coat with the flour, then dip in egg, and coat well with the breadcrumbs using your hands to pack them on tight.
- For the jam: heat a saucepan over medium heat. Once hot add the oil and garlic, saute until golden brown, then add the tomatoes, olives, and apples. Saute for 2 minutes, then turn the heat down to medium low. Add the butter and honey. Season with salt and pepper. Let the mixture cook down until it is soft, stirring occasionally. Once soft taste and adjust the seasoning if needed.
- Heat a large sauté pan over medium heat. Once hot add the canola oil and fry the chicken on both sides to golden brown to an internal temperature of 160 degrees using a thermometer. Then place on paper towels to drain excess grease and season with a pinch of salt. (Because they are pounded thin, they should only take a few minutes on each side).
- Spoon the jam over the chicken. Garnish with parsley and lemon wedge. Serve with bread.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts evenly through the middle (carefully) all the way in half.
Nutrition
Calories: 566kcal | Carbohydrates: 73g | Protein: 38g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 869mg | Potassium: 739mg | Fiber: 5g | Sugar: 13g | Vitamin A: 666IU | Vitamin C: 10mg | Calcium: 104mg | Iron: 5mg
Chicken Schnitzel
Equipment
- plastic wrap
Ingredients
- 1 lb Chicken breast boneless skinless butterflied see notes
- 1 cup All-purpose flour
- 2 Eggs beaten
- 1 cup Seasoned bread crumbs
- 1/4 cup Canola oil
- Fresh parsley garnish
- 4 wedges Lemon garnish
- 4 slices Crusty bread toasted or bread of your choice
Tomato Apple Jam
- 1 tsp Extra-virgin olive oil
- 2 cloves Garlic sliced thin
- 1 cup Grape tomatoes halved
- 1/4 cup Kalamata olives halved
- 1 Apple sliced thin
- 1 tbsp Butter
- 1 tbsp Honey
Instructions
- Place a piece of plastic wrap over the butterflied chicken and gently pound them to 1/4 inch thickness using a mallet, rolling pin, or a pan.
- Season the chicken on both sides with salt and pepper. Coat with the flour, then dip in egg, and coat well with the breadcrumbs using your hands to pack them on tight.
- For the jam: heat a saucepan over medium heat. Once hot add the oil and garlic, saute until golden brown, then add the tomatoes, olives, and apples. Saute for 2 minutes, then turn the heat down to medium low. Add the butter and honey. Season with salt and pepper. Let the mixture cook down until it is soft, stirring occasionally. Once soft taste and adjust the seasoning if needed.
- Heat a large sauté pan over medium heat. Once hot add the canola oil and fry the chicken on both sides to golden brown to an internal temperature of 160 degrees using a thermometer. Then place on paper towels to drain excess grease and season with a pinch of salt. (Because they are pounded thin, they should only take a few minutes on each side).
- Spoon the jam over the chicken. Garnish with parsley and lemon wedge. Serve with bread.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts evenly through the middle (carefully) all the way in half.
Nutrition
Calories: 566kcalCarbohydrates: 73gProtein: 38gFat: 13gSaturated Fat: 4gTrans Fat: 1gCholesterol: 162mgSodium: 869mgPotassium: 739mgFiber: 5gSugar: 13gVitamin A: 666IUVitamin C: 10mgCalcium: 104mgIron: 5mg
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