John Myers
Chicken Schnitzel with Almond Broccoli
The perfect chicken schnitzel with almond broccoli recipe with a picture and simple step-by-step instructions.
- 2 Chicken breast fillets, approx. 250 g
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 tsp Herbs of Provence
- 400 g Broccoli
- Salt
- Pepper
- 1 tsp Butter
- 1 tbsp Flaked almonds
- Pat the chicken breast fillets dry, cut in half horizontally and press flat. Mix 1 tablespoon of olive oil with lemon juice and herbs and brush all over the meat.
- Wash the broccoli, clean and cut into florets, peel the stalks and cut into small pieces. Cook in lightly salted water for 3-4 minutes over medium heat until firm to the bite. Drain, quench and keep warm.
- Heat 1/2 tablespoon of oil in a non-stick pan. Drain the meat and fry for 2 minutes on each side. Remove, season with salt, pepper and keep warm.
- Put the remaining oil in a pan with butter and flaked almonds and heat. Toss the broccoli in it, season with salt and pepper. Serve with the chicken schnitzel. Add 100 g of fresh potato snow per serving: Boil 200 g of potatoes in salted water, peel them and press them through the potato press
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