•  3 cups (210g) fresh breadcrumbs*
•  ⅓  cup chopped tarragon leaves
•  2 x 200g chicken breast fillets, trimmed and halved lengthways
•  sea salt and cracked black pepper
•  plain (all-purpose) flour, for dusting
•  2 eggs, lightly beaten
•  vegetable oil, for shallow-frying

garlic and white-wine vegetables

•  25g butter
•  2 cloves garlic, crushed
•  ½ cup (125ml) white wine
•  1 bunch baby carrots, trimmed, peeled and halved
•  1 bunch broccolini, trimmed and halved

  To make the garlic and white-wine vegetables, place butter and garlic in a large non-stick frying pan over medium heat and cook for 1 minute or until butter has melted. Add wine and carrot and cook, covered, for 5 minutes. Add broccolini and cook, uncovered, for a further 2 minutes or until tender. Keep warm.

Place breadcrumbs, tarragon, salt and pepper in a bowl and mix to combine. Dust chicken with flour, dip in egg and press into the breadcrumb mixture. Heat 1cm of oil in a large non-stick frying pan over medium heat. Cook schnitzels for 3–4 minutes each side or until cooked through and golden. Serve with vegetables. Serves 4.

* To make fresh breadcrumbs, use any fresh or stale bread you have on hand. Place torn pieces in a food processor and pulse until crumbs form.