4 oz chicken breast fillet
gluten free Panko (about 1/3 C)
pinch celtic sea salt (to taste)
1/8- ¼ tsp Hungarian hot paprika (to taste)
2C mixed field greens or Super greens
½ Sunchoke (aka Jerusalem artichoke) peeled and sliced thin
½ C blueberries
1-2 pieces of pickled, in olive oil, artichoke
6 olives
Dressing: olive oil + Bragg liquid aminos + red pepper flakes
Chicken instructions:
-Filet each ½ chicken breast, so that a single package of chicken breast produces 4 fillets
-Dab each dry
-In a bowl mix the panko, salt, and paprika
-On a plate sprinkle the panko mix. Press chicken into panko mix, flip and repeat until fully coated
-Fry each breast at medium heat in blend of coconut oil + ghee- until caramel brown and cooked through
- Allow to cool for about 5 minutes then slice
-In center of a large plate place greens. Along edges have the blueberries, olives, and sunchokes. To greens with sliced schnitzel and dressing
*Salad lasts in refrigerator for about 48 hours- add dressing when serving
Products used
*I do not receive discounts, rewards, or payments from these companies. Simply share the brands I use
Bragg Liquid aminos
Ian's Gluten free original panko
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