Chicken Schnitzel Chopped Salad
Spring Greens topped with fried chicken schnitzels, fresh apples, pomegranate, red onions, and pumpkin spice gouda cheese, all tossed with a fig balsamic vinaigrette.
Ingredients
- 1 pound thin sliced chicken cutlets
- 1 cup flour
- ½ tsp. each kosher salt and black pepper
- 3 beaten eggs
- 2 cups plain breadcrumbs
- 1 tsp. each garlic powder, onion powder, paprika
- 2 cups vegetable oil
- ½ cup extra virgin olive oil
- ⅓ cup fig balsamic
- 4 cups Spring Mix lettuce
- ½ cup Pumpkin Spice Gouda cheese, diced
- 1 apple, chopped
- ¼ cup sliced red onions
- 1 cup pomegranate seeds
Instructions
- Frist, make the chicken schnitzels. Prepare a dredging station: In the first bowl, place the flour, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, mix the breadcrumbs and spices.
- Heat a cast iron skillet on high heat, with a quarter inch of oil. Dredge each piece of chicken with first the flour, then the eggs, and finally the crumbs. The oil is hot when a small piece of chicken sizzles immediately when placed in the oil. Fry the chicken until it's golden on each side, and cooked through. Drain the chicken on a wire rack over a baking sheet. Cut it into small pieces. Chill until you're ready to serve the salad.
- Prepare the dressing: In a small glass jar, combine the olive oil, vinegar, and a pinch kosher salt and black pepper.
- In a large bowl toss together the spring greens, the chopped chicken, the red onion, the cheese, the apples, the pomegranates, and as much of the dressing as you like.
Nutrition
Calories: 467kcal
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