John Myers
Chili Schnitzel with Garlic and Potatoes
The perfect chili schnitzel with garlic and potatoes recipe with a picture and simple step-by-step instructions.
- 3 Pc. Chicken schnitzel, approx. 600g
- Salt and pepper
- 4 Toes Garlic
- 2 Kl. Red chili peppers
- 2 tbsp Clarified butter
- 150 ml White wine or substitute white vegetable / poultry broth
- 200 ml Cream
- Flour for thickening
- 1 Pck. Potato Potatos or similar
- Preheat the oven according to the instructions on the leaflet for the potatoes.
- Knock the schnitzel and season with salt and pepper. Peel the garlic and chop in to fine slithers. Wash, core and also chop the chilli peppers.
- Put the potatos in the oven.
- Melt the clarified butter in a pan and sweat the garlic with the chili peppers in it over low heat. Turn up the heat and add the schnitzel. Fry well on both sides.
- In the meantime, pour the wine (or, alternatively, the broth) with the cream in a saucepan and simmer for 6-7 minutes. Thicken with the flour as desired.
- A light iceberg lettuce goes wonderfully with it.
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