Warm chicken schnitzel salad
Enjoy a delightful blend of flavors with this warm chicken schnitzel salad, featuring crispy breaded chicken, roasted pumpkin, fresh apples, and crunchy walnuts on a bed of mixed greens. Topped with grated parmesan and drizzled with a sweet honey-vinegar dressing, it's a perfect balance of hearty and healthy.
- 12 May 2024
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 15 Ingredients
If you're in the mood for a dish that combines the satisfying crunch of chicken schnitzel with the fresh, vibrant flavors of a salad, this Warm Chicken Schnitzel Salad is your perfect go-to. It’s a delightful mix of textures and flavors that's sure to impress at any meal.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the diced pumpkin on a baking sheet.
- Drizzle with 1 tablespoon of olive oil and sprinkle with fresh thyme.
- Roast in the oven for 25-30 minutes, until the pumpkin is tender and slightly caramelized. Set aside to cool slightly.
- Butterfly each chicken breast by slicing them horizontally into two thinner pieces.
- Place each piece between two sheets of plastic wrap and gently pound them with a meat mallet until they’re about 1/4 inch thick.
3. Breading the Chicken:
- Arrange three shallow dishes. Place the flour in the first, beaten eggs in the second, and bread crumbs mixed with chopped fresh parsley in the third.
- Dredge each chicken piece in the flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, ensuring it’s fully coated.
- Finally, press the chicken into the bread crumbs mixture, making sure both sides are well-coated.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Once the oil is hot, add the breaded chicken pieces, cooking in batches if necessary to avoid overcrowding the pan.
- Fry each side for about 3-4 minutes, or until golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
- In a large bowl, combine the roasted pumpkin, chopped apple, sliced celery, and chopped lettuce.
- In a small bowl, whisk together the vinegar, remaining 1 tablespoon of olive oil, and honey to make the dressing.
- Pour the dressing over the salad mixture, tossing gently to coat.
- Arrange the salad mixture on serving plates.
- Top with 1 or 2 pieces of chicken schnitzel per plate.
- Sprinkle with grated parmesan cheese and chopped walnuts.
- Serve immediately while the chicken is still warm.
Tips:
- Make sure to pound the chicken breasts evenly for consistent cooking.
- Toast the bread crumbs slightly for extra crunch and flavor.
- Roast the pumpkin ahead of time to save cooking time.
- Use a mix of lettuce types for a more varied texture and flavor profile.
- You can substitute walnuts with other nuts like pecans or almonds if preferred.
- Ensure the dressing is well-mixed before drizzling over the salad.
- Serve immediately while the chicken schnitzel is warm for the best flavor experience.
This Warm Chicken Schnitzel Salad is a beautiful harmony of crispy chicken, fresh greens, and a touch of sweetness from the honey-vinegar dressing. Whether it's a weekday dinner or a special occasion, this salad is bound to become a favorite. Enjoy the perfect blend of comfort and freshness in each bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 600 grams |
| Energy | |
| Calories 690kcal | 28% |
| Protein | |
| Protein 50g | 32% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 8g | 20% |
| Sugar 14g | 14% |
| Fat | |
| Fat 36g | 41% |
| Saturated 7g | 22% |
| Cholesterol 250mg | - |
| Vitamins | |
| Vitamin A 1170ug | 130% |
| Choline 270mg | 49% |
| Vitamin B1 0.85mg | 71% |
| Vitamin B2 0.90mg | 69% |
| Vitamin B3 16mg | 102% |
| Vitamin B6 1.38mg | 81% |
| Vitamin B9 180ug | 46% |
| Vitamin B12 0.92ug | 38% |
| Vitamin C 30mg | 35% |
| Vitamin E 3.54mg | 24% |
| Vitamin K 170ug | 144% |
| Minerals | |
| Calcium, Ca 320mg | 24% |
| Copper, Cu 0.78mg | 0% |
| Iron, Fe 6mg | 59% |
| Magnesium, Mg 130mg | 32% |
| Phosphorus, P 660mg | 53% |
| Potassium, K 1590mg | 47% |
| Selenium, Se 60ug | 107% |
| Sodium, Na 660mg | 44% |
| Zinc, Zn 3.93mg | 36% |
| Water | |
| Water 440g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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