Schnitzel, pesto and beans
Ingredients
Schnitzel
4 Chicken breasts
100 gr Flour
2 Eggs
100 gr Panko
Pesto
80 gr Basil leaves
80 ml Olive oil
40 gr Pine & Walnuts (1:1)
40 gr Parmesan
1 clove Garlic
To taste Coarse sea salt
Other
400 gr Haricot verts
1 Lemon
Pinch Black pepper
Preparation
Prep work
Steam the beans until cooked and toast the pine nuts.
Butterfly the chicken, pound flat to the desired thickness and season with salt on both sides. Now coat with the flour, then the egg (whisked) and the panko.
Pesto
In a foodprocessor pulse the basil leaves, garlic, parmesan, olive oil, pine nuts and possibly walnuts in a food processor until the right consistency. Season with coarse sea salt.
Frying the chicken
Heat some neutral oil in a pan until really hot and fry the chicken golden brown and crispy on one side, flip and fry the other side whilst you keep basting the chicken with the hot oil. If needed you can keep the fried schnitzel in a 50 degrees celsius oven while you fry the rest of the breasts.
Finishing the dish
Season the schnitzels with coarse black peppers and place on a plate. Spoon the pesto through the hot beans and cover the schnitzels. Sprinkel each plate with some lemon juice.
