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-fryinggarlic 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 halvedTo 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.
