Did you enjoy watching the Food & Nature episode of DWTN Now featuring Chef Matt Cooper of Conifer?

Learn more about Conifer here.

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Here's the recipe. Make sure to drop by the Bentonville Farmers Market for fresh, local ingredients!

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Chicken Schnitzel with Tomato Peach/Nectarine Salad with Herb Vinaigrette

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Recipe feeds 2 people

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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 

INSTRUCTIONS:

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

3TBS honey

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.

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For the Tomato, Peach/Nectarine Salad

2 tomatoes

2 cucumber

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.

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