garlic and white-wine vegetables
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.