INGREDIENTS
5 pieces or 1 tray CKB Crumbed Chicken Schnitzels
1/4 cup olive oil
1 onion, sliced in half and then into thin half-moons
3 cups washed and dried whole purple grapes
1 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2 tablespoons Balsamic Vinegar
2 tablespoons cooking wine
2 tablespoons soy sauce
2 tablespoons honey
Instructions
Preheat oven to 220 degrees Celsius. Prepare a baking sheet. Pour oil directly onto its surface and spread to cover the entire baking sheet.
Place onions in a single layer on half the baking sheet and the grapes on the other half. Sprinkle salt and black pepper over both the onions and grapes, and then drizzle balsamic vinegar, cooking wine, soy sauce, and honey. No need to toss the ingredients – it’s okay if the ingredients are not evenly dispersed, they will all come together at the end.
Bake in the centre of the oven for about 30 to 35 minutes, until the onions are crispy and grapes have browned on one side.
To cook the schnitzels, heat a large non-stick pan over medium heat with enough vegetable oil to cover the bottom of the pan. Once the oil is hot, fry each piece of chicken for about three to four minutes per side, or until both sides are crispy and a deep shade of brown. Do not overcrowd the pan, as this will create steam and will prevent the chicken from crisping up. Place finished chicken on a cooling rack or a paper towel-lined plate.
Remove the grape and onion topping from the oven and toss together gently with a large spoon or tongs. This will ensure that the grapes and onions soak up all the juices that have accumulated in the pan. Serve mixture over the schnitzels.
*photo and recipe from kosher.com