Cranberry Chicken Schnitzel Salad
Spring Greens topped with fried chicken schnitzels, fresh cranberries, candied pecans, and gorgonzola cheese, all tossed with a balsamic vinaigrette.
Ingredients
- 1½ cups fresh cranberries
- ½ cup white sugar
- 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
- 1 cup pecan halves
- 2 tbsp. butter
- 3 tbsp. brown sugar
- ¼ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 1 tsp. honey
- 4 cups Spring Mix lettuce
- 1 cup gorgonzola cheese
Instructions
- Begin by preparing the cranberries. Rinse the cranberries and then put them in a three quart saucepan with a half cup of water and a half cup of sugar. Boil for ten minutes and then remove from the heat to cool to room temperature.
- Next, 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.
- Make the candied pecans: Heat a medium skillet on medium heat and melt the butter and brown sugar together. Add the pecans and stir them until the pecans are toasty and coated with the sugar. Let them cool on a wax paper lined plate.
- Prepare the dressing: In a small glass jar, combine the olive oil, vinegar, and honey.
- In a large bowl, toss together the lettuce and dressing. Then add the rest of the ingredients and serve.
Nutrition
Calories: 467kcal
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