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Ingredients
Pan-Fried Chicken Cutlets with Sautéed Spinach and Basil Vinaigrette
- Ingredients
- 500 grams fresh, young Spinach
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 100 milliliters Vegetable broth
- 4 Chicken cutlets (each around 160 grams) (approximately 6 ounces)
- salt
- freshly ground peppers
- 100 grams Pastry flour
- 1 egg
- 150 grams breadcrumbs
- 30 grams clarified butter
- 3 sprigs Basil
- 4 Tbsps olive oil
- 2 Tbsps lemon juice
- Nutmeg
- 1 organic lemon (cut into wedges)
For the sautéed spinach: Rinse the spinach, trim and spin dry. Peel the garlic, chop finely and sweat in a pan of hot oil until softened. Add the spinach and toss to combine. Add the broth and cook for 5 minutes.
For the chicken cutlets: Rinse the chicken, pat dry, pound thinly with a meat mallet and season with salt and pepper. Dredge lightly in flour, shaking off excess, dip in beaten egg and then coat in breadcrumbs. Deep fry until golden brown on both sides in the butter.
For the basil vinaigrette: Rinse the basil, shake dry and finely chop the leaves. Whisk together the oil and lemon juice, stir in the basil and season with salt and pepper. Season the spinach with salt, pepper and nutmeg, arrange on serving plates, top with a halved chicken cutlet, drizzle with basil vinaigrette and serve with lemon wedges.
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |