Crispy Chicken Schnitzel with Plum Sauce

Ingredients

• 4 chicken schnitzels (≈150 g each)
• Salt
• Pepper (freshly ground)
• flour (for coating)
• 1 egg
• 150 g oats
• 50 g butter
• 1 Shallot
• 200 g fresh plums
• 50 g sugar
• 1 pinch cinnamon
• 250 ml red wine
• 3 stems of basil

Instructions

1. 1.

   Preheat the oven to 80 °C with upper/lower heat. Wash, pat dry, flatten and cut the chicken schnitzels into thirds. Season with salt and pepper.

2. 2.

   First coat in flour, then dip in beaten egg, and finally roll in oats. Press the coating firmly onto each piece. In a hot pan with 30 g melted butter, brown the schnitzels on both sides until golden yellow. Remove and keep warm in the preheated oven.

3. 3.

   For the sauce, peel and finely dice the shallot. Wash the plums, halve them, pit and cut into small cubes. Sauté the shallot in a hot pot with the remaining butter until translucent, then add the plums, sugar, cinnamon and red wine; simmer for 3–5 minutes.

4. 4.

   Wash the basil, shake dry, pick off the leaves and fold 2/3 of them into the plum sauce. Plate the schnitzels together with the sauce on warmed plates and serve immediately.