Did you enjoy watching the Food & Nature episode of DWTN Now featuring Chef Matt Cooper of Conifer?
Learn more about Conifer here.
Here's the recipe. Make sure to drop by the Bentonville Farmers Market for fresh, local ingredients!
Chicken Schnitzel with Tomato Peach/Nectarine Salad with Herb Vinaigrette
Recipe feeds 2 people
For The Chicken
2 large eggs
Salt and pepper to season
2 large chicken breasts butterflied then pounded evenly
2 cups gf Panko breadcrumbs (more if needed)
Gf flour for dusting the chicken ( regular flour if not gluten-free)
1 cup grape seed oil or avocado oil for frying
For The Chicken:
Pound out each chicken filet slightly to make it even thickness.
Whisk eggs in a bowl.
Using standard breading procedure dip the chicken first in a dusting of gf flour, then into the egg and then into the Panko breadcrumbs.
Set each piece aside (do not stack chicken)
Heat oil in a large skillet over medium-high heat until hot and shimmering.
Fry chicken until golden and crispy, (about 1-2 minutes each side).
Bake for 5 in oven for 5 minutes or until cooked through if needed.
Basic Herb Vinaigrette:
1/3 cup apple cider vin
1 cup grapeseed or avocado oil
1 tsp salt
½ tsp pepper
2 cloves minced garlic
1 TBS whole grain or Dijon mustard
¼ cup Chopped herbs whatever you like( basil, chives, parsley, etc.
Put all the ingredients in a blender or just a mason jar and blend or shake until emulsified. Taste for seasoning and reserve for later.
For the Tomato, Peach/Nectarine Salad
and a peach / nectarine
Cut into large dice or obliques.
Toss together into a bowl with a little parsley or basil.
Add Herb vinaigrette and pour over the top of cooked chicken. Enjoy immediately.