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
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Chicken schnitzel with lemon and pepper
Time: 5 minutes prep, 20 minutes cook
Servings: 4 servings
Directions
- 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.
- Combine lemon zest, lemon juice and chopped rosemary.
- 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.
- Return chicken steaks to the pan, coat with sauce.
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Summary
Tender chicken schnitzels are smothered in deliciously smooth, zesty and peppery sauce.
