Chicken Schnitzel With Lemon and Pepper
500 g chicken breasts, flattened with a meat mallet
¼ tsp sea salt
¼ tsp ground black pepper
1 tbs olive oil
1 tsp grated lemon rind
2 tbs lemon juice
400 ml cream
2 tsp fresh rosemary, chopped
½ chicken bouillon cube
1 tsp black pepper, cracked
1. Season the meat with salt and pepper. Sauté in a deep pan in hot olive oil for 5 minutes until browned on both sides and cooked through. Remove steaks from the pan and place on a warm plate.
2. Combine lemon zest, lemon juice and chopped rosemary.
3. Pour cream into the same pan, stir in the lemon mixture. Crumble in chicken bouillon cube, stir. Bring to the boil. Simmer, uncovered, about 5 minutes or until sauce thickens slightly. Stir in cracked pepper.
4. Return chicken steaks to the pan, coat with sauce.
Serve with small shaped pasta or rice and green salad.