¼cupoatmeal flouralternatively regular flour - you may need a little more of it as it is not as fluffy and voluminous as oatmeal flour
1largeegg
40gunsweetened cornflakes
1tablespoonmustard
approx. 1tablespoonolive oilfor frying the schnitzel
salt, pepper, sweet paprika powder
for the ketchup
120gstrained tomatoes
1teaspoonapple cider vinegar
½teaspoonWorcestershire sauce
1Medjool date
salt
Anleitungen
Remove any tendons from the chicken breasts and then cut in half horizontally with a sharp knife. Place the cutlets between two pieces of greaseproof paper and pound them vigorously flat with a meat mallet or the bottom of a pot. The flatter the meat, the faster it will be cooked through later.
Season the cutlets with salt, bell pepper and paprika powder, turn them over and spread a thin layer of mustard on the other side.
Chop the cornflakes briefly in a blender or put them in a freezer bag and crush them with the bottom of the pot or something similar. Put the oatmeal, beaten egg and cornflakes in three deep plates.Then roll each cutlet first in the flour, then in the egg and finally in the cornflakes on both sides.
Heat a large, well-coated skillet over medium heat, brush with a the oil and fry the cutlets for about 8 to 10 minutes on both sides.
Meanwhile, for the ketchup, puree all ingredients into a smooth, homogeneous mixture using a blender or hand blender.
Once the cutlets are cooked through, they can be served with the ketchup and a side dish of your choice.
Notizen
nutritional values per serving (schnitzel with ketchup):
calories: 220 kcal
fat: 6,6 g
carbohydrates: 11,6 g
protein: 25.9 g
Nährwerte
Calories: 220kcal
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