Chicken Schnitzel with Mushrooms and Cheese Crust
Chicken and Greek yogurt provide protein, while button mushrooms add potassium and a deep umami flavor. Almond coating and a cheese crust make the schnitzel crisp outside and juicy inside.
Slice the chicken (350 g) lengthwise, open the fillet, and pound it evenly. Season with table salt (2 g) and black pepper (1 g).
Coat the fillet with almond flour (30 g), dip it in egg (50 g), and fry in olive oil (20 g) and butter (20 g) for 1 minute per side.
Fry the champignons (160 g) and onion (40 g) in the remaining fat until soft, season with table salt (2 g), and add paprika (1 g).
Place the schnitzel in a baking dish, top with the champignons, greek yogurt (120 g), and mozzarella (120 g). Bake at 180 °C for about 10 minutes.
If you have any questions about the recipe "Chicken Schnitzel with Mushrooms and Cheese Crust", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
