Chicken Schnitzel With Lemon and Pepper
Ingredients
500 g chicken breasts, flattened with a meat mallet
¼ tsp sea salt
¼ tsp ground black pepper
1 tbs olive oil
1 tsp grated lemon rind
2 tbs lemon juice
400 ml cream
2 tsp fresh rosemary, chopped
½ chicken bouillon cube
1 tsp black pepper, cracked
Preparation
1
1. Season the meat with salt and pepper. Sauté in a deep pan in hot olive oil for 5 minutes until browned on both sides and cooked through. Remove steaks from the pan and place on a warm plate.
2
2. Combine lemon zest, lemon juice and chopped rosemary.
3
3. Pour cream into the same pan, stir in the lemon mixture. Crumble in chicken bouillon cube, stir. Bring to the boil. Simmer, uncovered, about 5 minutes or until sauce thickens slightly. Stir in cracked pepper.
4
4. Return chicken steaks to the pan, coat with sauce.
5
Serve with small shaped pasta or rice and green salad.
.
About
Tender chicken schnitzels are smothered in deliciously smooth, zesty and peppery sauce.
Yield:
4.0 servings
Added:
Wednesday, February 2, 2011 - 3:09am
