Herb‑Seasoned Chicken Schnitzel

Ingredients

• 4 sprigs mixed herbs (e.g., parsley, sage, rosemary, thyme)
• 5 Tbsp breadcrumbs
• 1 small garlic clove
• 1 egg
• 300 g chicken breast fillet (2 fillets)
• Salt
• 2 tbsp flour
• 400 g carrots (4 carrots)
• 3 spring onions
• 3 tbsp olive oil
• 2 tbsp anis liqueur (or fennel tea)
• 150 ml poultry broth
• 3 tbsp soy cream
• 4 sprigs chervil
• Pepper

Instructions

1. 1.

   Wash herbs, shake dry, pluck leaves, chop and mix with breadcrumbs.

2. 2.

   Peel garlic, chop and combine with breadcrumbs.

3. 3.

   Whisk egg. Wash chicken fillets, pat dry, slice into rounds. Place between plastic wrap and flatten with a meat mallet or rolling pin.

4. 4.

   Season schnitzels lightly, dredge in flour, dip in egg, then coat with breadcrumb mixture. Press crumbs firmly onto meat. Chill.

5. 5.

   Peel carrots, cut into very thin long slices using a mandoline.

6. 6.

   Wash spring onions, rinse, finely chop.

7. 7.

   Heat 1 tbsp oil in a small pot. Add carrots and onions; sauté for 2‑3 minutes until translucent.

8. 8.

   Stir in anis liqueur and broth; cover and simmer for 5‑6 minutes.

9. 9.

   Heat remaining oil in a non‑stick pan and brown schnitzels on each side until golden brown.

10. 10.

    During the last minute of cooking, add soy cream to carrots and bring to a boil.

11. 11.

    Wash chervil, shake dry, pluck leaves, mix into carrot mixture, season with salt and pepper. Plate carrot garnish and arrange schnitzels on top.