Necks in Oven

Chicken Schnitzel and Vegetable Salad

For 4 schnitzels, you will need:

Biu Biu fresh chicken fillet
150 g flour
2 eggs
200 g panko breadcrumbs or regular breadcrumbs

If you dip the schnitzel in the egg twice, double the amount of eggs and panko breadcrumbs.

Bake in a preheated oven at 220°C, using top and bottom heat, for 20–25 minutes.

For the salad:

Purple cabbage
Carrot
Cucumber
Lettuce leaves
Arugula
Green onion

For the salad dressing:

1 tsp mustard
Juice of half a lemon
2 tbsp olive oil
1 tbsp soy sauce

Enjoy!
 

Dear visitor, this recipe is available in Georgian...

Preparation Instructions:

Boil the whole chicken with 2 bay leaves.
Grind the walnuts twice together with the garlic.
Sauté the onion and add it to the ground walnuts along with ground marigold.
Then add cloves, cinnamon, and blue fenugreek.
Mix everything thoroughly again.
Add water and blend until smooth.
Pour the blended mixture into a pot, add salt, and bring to a boil.
Add the chicken pieces to the boiling mixture.
Bring to a boil again and add vinegar.
Satsivi is ready. Enjoy your meal.