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Ingredients
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Chicken Schnitzel
Cream Sauce
Side Salad
Method
Chicken Schnitzel
- 1
Prepare the Chicken
Butterfly the chicken breasts to make them thinner, and then pound them gently between two pieces of plastic wrap to ensure they are of even thickness.
- 2
- 3
Bread the Chicken
Dredge each piece of chicken in flour, then dip it into the egg mixture, and finally coat it with bread crumbs, pressing gently to adhere.
- 4
Fry the Schnitzels
In a large skillet, heat the vegetable oil over medium-high heat. Fry the schnitzels for about 4-5 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Cream Sauce
- 5
- 6
Add Broth and Cream
Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Once combined, add the heavy cream and continue to whisk until the sauce thickens.
- 7
Season the Sauce
Add garlic powder, salt, and black pepper to taste. Allow the sauce to simmer for a few minutes before serving.
Side Salad
- 8
Prepare the Vegetables
Wash and dry the mixed greens. Halve the cherry tomatoes, and slice the cucumber into thin rounds.
- 9
Assemble the Salad
In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber.
- 10
Dress the Salad
Drizzle the olive oil and balsamic vinegar over the salad. Season with salt and black pepper to taste, then toss gently to combine.