Chicken Schnitzel in Almond Coating

Ingredients

• 400 g chicken breast fillet (4 chicken breast fillets)
• Salt
• Pepper
• 1 egg (size M)
• 2 tbsp flour
• 50 g breadcrumbs
• 25 g almond flakes
• 4 tbsp butter
• 1 small apple
• 1 cornichon
• 100 g salad mayonnaise
• 100 g yogurt
• a splash lemon juice
• 1 pinch sugar
• Salt
• Pepper
• 2 tbsp capers
• 2 tsp finely chopped parsley

Instructions

1. 1.

   First, quarter the apple for the dip, core it and peel. Cut the apple into small pieces. Dice the cornichon very finely. Mix mayonnaise with yogurt. Season with lemon juice, salt, pepper and sugar. Stir in capers, apple, cornichon and parsley.

2. 2.

   Place the chicken breast in a freezer bag and lightly pound to flatten. Season with salt and pepper. Beat the egg with a little salt and pepper in a shallow dish. Put flour in another dish. Mix breadcrumbs and almonds on a third dish. Coat the chicken first in flour, then in egg, and finally in the breadcrumb‑almond mixture. Heat butter and fry the schnitzels about 3–4 minutes per side until golden brown. Serve with extra caper dip.