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Chicken schnitzel with chicory salad and oven potatoes
Crispy chicken schnitzel with chicory apple salad and potato wedges from the oven.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the potatoes and cut into pieces. Spoon with 1/3 of the oil, tarragon, pepper and salt if necessary and spread over a baking sheet covered with parchment paper.
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Bake for about 25 minutes in the middle of the oven. Spoon halfway.
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Meanwhile, cut the bottom of the stalk chicory and cut the praise in half. Remove the hard core and cut the leaves into strips.
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Cut the apples into pieces, remove the core and cut the flesh into thin strips (julienne).
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Mix the chicory, apple and dressing in a bowl. Season the salad with pepper and salt.
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Heat the rest of the oil in a frying pan and cook the cutlets in 8 min. Over medium heat until golden brown and done. Times regularly.
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Mix the lamb's lettuce lightly with the salad and divide the potatoes and the schnitzels over 4 plates.
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Nutrition
765Calories
Sodium35% DV840mg
Fat62% DV40g
Protein48% DV24g
Carbs25% DV74g
Fiber28% DV7g
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