Chicken Schnitzel with Spinach Coating

Ingredients

• 500 g fresh young leaf spinach
• 2 Garlic cloves
• 2 tbsp plant oil
• 100 ml Vegetable broth
• 4 chicken schnitzels (pre‑made, 160 g each)
• Salt
• pepper (ground)
• 100 g flour
• 1 egg
• 150 g breadcrumbs
• 30 g clarified butter
• 3 basil stems
• 4 tbsp olive oil
• 2 tbsp lemon juice
• nutmeg
• 1 untreated lemon (cut into wedges)

Instructions

1. 1.

   Rinse the spinach, wash, trim and dry. Peel the garlic, finely chop and sauté in hot oil until translucent. Add the spinach, let it wilt, pour in broth and steam for 5 minutes. Wash the schnitzels, pat dry, flatten between two sheets of cling film, season with salt and pepper.

2. 2.

   First coat in flour, shake off excess, dip in beaten egg, then coat in breadcrumbs. Press the coating firmly and fry the schnitzels in hot clarified butter until golden brown. Wash basil, dry and finely chop leaves.

3. 3.

   Mix oil with lemon juice and basil, season with salt and pepper. Season spinach with salt, pepper and nutmeg, plate it, place one half schnitzel on top of each portion and drizzle with lemon‑basil vinaigrette. Serve with lemon wedges if desired.