John Myers
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Chicken: Aromatic Chicken Schnitzel with Olive and Tomato Paste.
The perfect chicken: aromatic chicken schnitzel with olive and tomato paste. recipe with a picture and simple step-by-step instructions.
- 1 medium sized Fresh onion
- 2 tsp Rapeseed oil
- 500 g Frozen spinach leaves
- 2 Toes Garlic fresh
- 6 piece Green olives without stone
- 6 piece Black olives without stone
- 3 piece Dried tomatoes
- 360 g Chicken schnitzel
- 1 tbsp Olive oil
- 100 ml Poultry broth
- Freshly grated nutmeg
- Salt and pepper
For the spinach leaves …
- 1 …… peel and dice the onion, fry in 1 teaspoon rapeseed oil until translucent. Add the frozen spinach and spices. Close the lid and gently thaw and cook the spinach in this way. Stirring occasionally !
For an olive and tomato paste …
- 2 ….. peel the garlic and roughly chop it with the hand blender together with the black and green olives, sun-dried tomatoes and olive oil.
For the olive chicken schnitzel …..
- Brush a pan with 1 teaspoon of rapeseed oil, heat it and fry the chicken schnitzel on both sides. Pour in the chicken stock, stir in the olive and tomato paste. Let the chicken schnitzel sit in it for about 5 minutes.
- Season the spinach again, arrange on preheated plates, place the chicken escalope on top, drizzle the olive and tomato paste all around.
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