John Myers
Chicken Schnitzel in Lemon Sauce
The perfect chicken schnitzel in lemon sauce recipe with a picture and simple step-by-step instructions.
For the risotto:
- 1 Onion
- 1 tbsp Clarified butter
- 1 tbsp Flour
- 100 ml Cream for cooking
- 200 ml Vegetable broth
- 1 tbsp Lemon juice
- Salt pepper
- 1 pinch Sugar
- 160 g Risotto rice
- 1 Onion
- 1 tbsp Butter
- 100 ml White wine
- Salt pepper
- 2 tbsp Grated Parmesan
- 100 g Peas, frozen product
- 400 ml Vegetable broth hot
- For the risotto, peel the onion and dice it finely. Heat butter in a saucepan, sauté onion cubes and rice in it, deglaze with white wine. Add a ladle of hot broth and bring to the boil while stirring, pour in another broth and let it simmer again. Keep doing this until the rice is nice and sappy. About 8 minutes before the end of the cooking time, add the peas and cover and simmer on low energy. Season with salt and pepper, stir in the grated Parmesan and cover and keep warm on the switched off hotplate.
- Salt the chicken schnitzel. Peel and finely dice the onion. Heat clarified butter in a pan. Fry the chicken schnitzel on both sides for about 2 minutes, remove and keep warm. Fry the onion in the frying fat, dust with flour, toast briefly and deglaze with cream. Pour in the broth, add 1 teaspoon lemon zest and let the schnitzel simmer in the sauce for about 8-10 minutes. Season with salt, pepper and lemon juice. If you like, you can add 1-2 teaspoons of capers (nonpareils) to the sauce.
- Arrange the schnitzel with sauce and risotto on plates and serve.
- Mixed leaf or tomato salad tastes good with it.
Facebook Comments