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🍽️ Crispy Herb Chicken Schnitzels with Carrots

538 kcal · 30 min · 4 servings

Ingredients

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

Instructions

1. 1. Rinse the fresh herbs under running water.
2. 2. Shake the herbs dry to remove excess water.
3. 3. Pluck the leaves off the stems.
4. 4. Finely chop the herbs.
5. 5. Mix the chopped herbs with the breadcrumbs in a bowl.
6. 6. Peel the garlic clove.
7. 7. Finely chop the garlic.
8. 8. Stir the garlic into the herb and breadcrumb mixture.
9. 9. Loosely beat the egg in a separate bowl with a fork.
10. 10. Rinse the chicken fillets under cold water.
11. 11. Pat the meat dry with kitchen paper.
12. 12. Slice the fillets into even pieces.
13. 13. Place a piece of meat between two layers of cling film.
14. 14. Pound the meat flat until it is thin.
15. 15. Lightly salt the schnitzels on both sides.
16. 16. Coat the schnitzels in the flour and shake off excess flour.
17. 17. Dip the floured schnitzels into the beaten egg.
18. 18. Roll the schnitzels in the herb and breadcrumb mixture.
19. 19. Press the breadcrumbs firmly to ensure they stick.
20. 20. Place the finished schnitzels in the cold.
21. 21. Clean the carrots.
22. 22. Peel the carrots.
23. 23. Shave the carrots lengthwise into very thin slices.
24. 24. Clean the spring onions.
25. 25. Wash the spring onions.
26. 26. Finely chop the spring onions.
27. 27. Heat one tablespoon of oil in a small pot.
28. 28. Add the carrots and spring onions to the pot.
29. 29. Sauté the vegetables for 2 to 3 minutes until translucent.
30. 30. Stir the anise liqueur into the vegetables.
31. 31. Pour in the broth.
32. 32. Cover the pot.
33. 33. Let the vegetables cook for 5 to 6 minutes.
34. 34. Heat the remaining oil in a non-stick pan.
35. 35. Fry the chicken schnitzels in the pan.
36. 36. Fry each side until golden brown.
37. 37. Add the soy cream to the carrot mixture when the cooking time for the schnitzels is almost over.
38. 38. Bring the soy cream to a boil.
39. 39. Rinse the chervil under running water.
40. 40. Shake the chervil dry.
41. 41. Pluck the chervil leaves off the stems.
42. 42. Mix the chervil leaves with the carrot mixture.
43. 43. Season the vegetables with salt and pepper.
44. 44. Place the carrot mixture on a plate.
45. 45. Place the chicken schnitzels on top of the vegetables.

Nutrition per serving

• kcal: 538
• Protein: 44 g · Fett/Fat: 22 g · Carbs: 38 g