Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g chicken fillet (s)
- 3 tablespoon ajvar
- 2 tablespoon honey, more liquid
- 4 tablespoon apple juice
- 1 tablespoon olive oil
- 500 g potato (s)
- 75 g corn flakes
- salt and pepper
- 250 g lettuce (lettuce)
- 150 g cucumber (s)
- 200 g tomato (s)
- 150 g yourt
- 1 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Wash the meat and pat dry, cut into strips approx. 2 cm wide. Mix together ajvar, honey, apple juice and oil. Put the meat in the marinade and let it steep for a moment.
- Peel and wash the potatoes and cook in salted boiling water for about 20 minutes. Crumble the corn flakes. Remove the chicken pieces from the marinade and pat dry. Season with salt and pepper and turn in the corn flakes.
- Line a baking sheet with parchment paper. Spread the marinated chicken strips on top. Bake in a preheated oven to 200 degrees for approx. 15-20 minutes.
- Clean, wash and cut the lettuce into bite-sized pieces. Wash the cucumber and cut into fine slices. Wash the tomatoes and cut into pieces. Put the salad ingredients in a bowl.
- Mix the yogurt and lemon juice and season with salt and pepper. Pour yogurt sauce over the salad and fold in, drain the potatoes. Serve with crispy schnitzel and salad.
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