Chicken Schnitzel with Boiled Vegetables
By chef Jan Tomanec
A crispy schnitzel served with light boiled vegetables. A great option for a more balanced lunch.
- 22 min
- total
- Medium
- level
9 min prep · 13 min cook
What you will need
-
Chicken Breast 1 pcs -
Bread Roll 1 pcs -
Eggs 0.5 pcs -
Plain Flour 20 g
-
Broccoli 0.25 pcs -
Carrot 1 pcs -
Green Peas 50 g -
Butter 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment
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Cut the carrot. Peel the carrot and cut it into smaller pieces.
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Cut the broccoli. Separate the broccoli into smaller florets.
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Prepare the chicken. Cut the chicken breast in half and season with salt and pepper on both sides.
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Make the breadcrumbs. Blend the roll into fine breadcrumbs.
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Coat the chicken. Coat the chicken in flour, then in egg, and finally in breadcrumbs.
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Fry the chicken. Fry the chicken in hot vegetable oil over medium heat for about 3-4 minutes on each side until golden brown.
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Cook the vegetables. Cook the carrot and broccoli in salted water for about 5 minutes until tender-crisp.
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Add the peas. Add the peas and cook for about 1 more minute, then drain.
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Season the vegetables. Stir a knob of butter into the hot vegetables and season with salt if needed.
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Serve. Serve
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