Cornflake Chicken Schnitzel with Soy Sauce

Ingredients

• 1 stalk leeks
• Salt
• 2 bunch arugula (≈30 g)
• 4 chicken breast fillets
• black pepper (freshly ground)
• flour (for coating)
• 1 beaten egg
• crumbled cornflakes (for coating)
• 2 tbsp Vegetable oil
• fat (for greasing)
• 1 red chili pepper
• 2 Garlic cloves
• 1 untreated lime
• 100 ml soy sauce

Instructions

1. 1.

   Wash the leeks, shake dry, trim and cut into thin strips. Blanch in boiling salted water for about 1 minute. Shock with cold water and drain well.

2. 2.

   Clean the arugula, wash and spin dry. Preheat the oven to 200 °C (convection).

3. 3.

   Rinse the chicken breast fillets, pat dry, season with salt and pepper. Dredge first in flour, then in beaten egg, and finally coat with crumbled cornflakes. Press the coating onto the fillets. Fry each side in hot oil for 3–4 minutes until golden‑brown. Transfer to a greased baking sheet and finish cooking in the preheated oven for about 10 minutes.

4. 4.

   For the soy sauce, wash the chili, halve it, remove seeds and white membranes, and slice into strips. Peel the garlic and cut into thin slices. Wash the lime, zest it, and squeeze out the juice. Mix the soy sauce with the chili, garlic, lime juice and zest, then season with pepper.

5. 5.

   Combine the arugula with the leek strips, spread on a plate, place the chicken fillets on top, and drizzle with the prepared soy sauce.