tarragon chicken schnitzel
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tarragon chicken schnitzel
  • 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