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Seeded chicken schnitzel with green beans

Based on 22 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“The seeded breading for this recipe also works for pork cutlets and vegetarian alternatives!”

Difficulty

Easy 👌
30
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
chicken breasts
40 g white sesame seeds
30 g black sesame seeds
500 g green beans
15 g cilantro
2 cloves garlic
2 tbsp lime juice
2 tbsp white miso paste
1 tsp agave nectar
3 tbsp coconut oil
eggs
60 g panko breadcrumbs
1 tsp cayenne pepper
60 g flour
3 tbsp vegetable oil
chili flakes
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • bowl (large)
  • frying pan
  • plastic wrap
  • rolling pin
  • 2 bowls (small)
  • rubber spatula
  • paper towels

Nutrition per serving

Cal
994
Protein
38 g
Fat
72 g
Carb
57 g
  • Step 1/5

    Chop the cilantro. Mince the garlic. Add both to a bowl with lime juice, miso, and agave syrup. Mix to combine and set aside.
    • 15 g cilantro
    • 2 cloves garlic
    • 2 tbsp lime juice
    • 2 tbsp white miso paste
    • 1 tsp agave nectar
    • cutting board
    • knife
    • bowl (large)

    Chop the cilantro. Mince the garlic. Add both to a bowl with lime juice, miso, and agave syrup. Mix to combine and set aside.

  • Step 2/5

    • 3 tbsp coconut oil
    • 500 g green beans
    • chili flakes
    • pepper
    • frying pan

    Add coconut oil to a large frying pan over medium-high heat. Add the green beans and fry until they start to bubble, approx. 10 min. Transfer beans to a bowl with the garlic mixture. Season with chilli flakes, salt, and pepper.

  • Step 3/5

    Halve each chicken breast. Place the cutlets between two sheets of plastic wrap and carefully flatten them with a rolling pin. Season cutlets with salt and pepper. In a small bowl, whisk the eggs with a pinch of salt. In another bowl, mix together panko, sesame, and cayenne pepper.
    • chicken breasts
    • eggs
    • 60 g panko breadcrumbs
    • 40 g white sesame seeds
    • 30 g black sesame seeds
    • 1 tsp cayenne pepper
    • plastic wrap
    • rolling pin
    • 2 bowls (small)

    Halve each chicken breast. Place the cutlets between two sheets of plastic wrap and carefully flatten them with a rolling pin. Season cutlets with salt and pepper. In a small bowl, whisk the eggs with a pinch of salt. In another bowl, mix together panko, sesame, and cayenne pepper.

  • Step 4/5

    • 60 g flour
    • 3 tbsp vegetable oil
    • rubber spatula

    Dredge each cutlet in flour, followed by eggs, and then the sesame-panko mixture. Add oil to a pan over medium-high heat. Add chicken and let cook, approx. 2 - 3 min. on each side.

  • Step 5/5

    Blot the schnitzel with paper towels to remove any excess oil. Serve with green beans and garnish with cilantro. Enjoy!
    • paper towels

    Blot the schnitzel with paper towels to remove any excess oil. Serve with green beans and garnish with cilantro. Enjoy!