Balsamic Glazed Schnitzel with White Bean Bruschetta
4 Pieces Skinless Boneless Chicken Breasts
1 Cup Breadcrumbs
salt and pepper
1 tsp Garlic Powder
A Pinch of Curry
1 Cup Red Wine (plus 3 tbs for bruschetta)
1 Cup Balsamic Vinegar (plus 3 tbs for bruschetta)
1 Can White/Cannelloni Beans
1 tbs Extra Virgin Olive Oil
2 Minced Garlic Cloves
Half of an Italian Baguette
In a bowl, combine breadcrumbs and spices.
Coat chicken with water, and then dip into breadcrumbs mixture.
Baked on 350 for 25 minutes until ready.
In a sauce pan, combine wine and balsamic vinegar. Let it reduce to about 1/2-1/4 until it becomes a thick glaze.
Slice Italian bread into little bruschetta rounds and toast until golden.
In a bowl combine white/cannelloni beans, 3 tbs red wine, 3 tbs balsamic vinegar, 1 tbs olive oil, and garlic and let it marinate for at least 30 minutes.
When ready, spoon bean mixture over toast and serve!