Ingredients
Serves: 4
- 4 chicken breasts
- Plain flour, for coating
- 2 eggs beaten with a little milk and seasoned
- 150g stale breadcrumbs
- A drizzle of olive oll
- 2 medium courgettes, topped and tailed
- A large knob of butter
- 1 red onion, sliced
- 1 sprig of fresh thyme
- 200g frozen petits pois, thawed
- Squeeze of lemon
- 4 tbsp sour cream
Method
- Preheat the oven to 200℃.
- To butterfly the chicken breasts, cut each one in half from the side without cutting all the way through, then open it out like a book. Put the chicken between two pieces of cling film and bash it with a rolling pin until it's thin and even.
- Get yourself a system whereby the flour (seasoned with salt and pepper) is in one wide, shallow bowl, the beaten eggs are in another and the breadcrumbs are in a third. This is a messy business.
- One by one, coat your chicken in the flour, shaking off any excess, then in the egg, then finally in the breadcrumbs, making sure they adhere to every part of the chicken.
- Drizzle a large baking tray with oil. Put your breaded schnitzels on the tray, then drizzle more oil on top of them. (This can all be done ahead of time.)
- Bake the chicken schnitzels in the oven for 15 minutes before checking to see if they are cooked. They dry out really easily, so it's better to be safe.
- Meanwhile, cut the courgettes in half lengthways, then slice them evenly.
- Melt your butter in a pan over a low heat. When the butter starts to foam, add the onion
- and thyme and cook for 3-4 minutes, then add the courgettes. Put a lid on the pan,raise the heat to medium and cook for 5 minutes before adding the peas. Give it another few minutes - the vegetables need to be soft but mustn't lose their colour. Season.
- When the chicken is cooked, add a squeeze of lemon. Serve the schnitzel with the
- vegetables, a dollop of sour cream and some bolled new potatoes.
