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🍽️ Crispy Chicken Schnitzels with Orange-Olive Sauce and Broccoli

593 kcal · 30 min · 4 servings

Ingredients

• 1 Broccoli (ca. 500g)
• 3 Shallots
• 1 Garlic clove
• 2 tbsp Olive oil
• 30 g Almond slivers
• 80 g dark olives
• 150 ml Orange juice
• 8 small chicken schnitzels (à ca. 100 g)
• Chili powder
• Salt
• Pepper
• 2 tbsp Flour
• 4 tbsp Sunflower oil

Instructions

1. 1. Wash the broccoli thoroughly and divide it into small florets.
2. 2. Peel the shallots and the garlic.
3. 3. Dice the shallots very finely.
4. 4. Heat the oil in a pan.
5. 5. Sauté the shallots in the hot oil until they are translucent.
6. 6. Press the garlic directly into the pan.
7. 7. Fry the slivered almonds briefly.
8. 8. Take the olives out of the pack and add them to the pan.
9. 9. Deglaze everything with the orange juice.
10. 10. Let the sauce simmer for about 5 minutes.
11. 11. Bring water in a pot to a boil and add salt.
12. 12. Cook the broccoli in the boiling salted water for approx. 5 minutes until al dente.
13. 13. Drain the broccoli.
14. 14. Keep the broccoli warm.
15. 15. Rinse the chicken schnitzels.
16. 16. Pat the schnitzels dry with a kitchen towel.
17. 17. Season the schnitzels with a little chili powder, salt, and pepper.
18. 18. Coat the schnitzels in the flour so they are completely covered.
19. 19. Fry the schnitzels in the hot oil until golden brown on both sides.
20. 20. Plate the schnitzels.
21. 21. Pour the orange sauce over the schnitzels.
22. 22. Serve the broccoli alongside on the plate.

Nutrition per serving

• kcal: 593
• Protein: 79 g · Fett/Fat: 24 g · Carbs: 14 g