chicken breast schnitzels with cream saucerating:
This is not for you if you're trying to lose weight, but it is truly delicious and very easy to prepare.
25g/1oz plain flour
1 egg whisked with a little milk
1 tbsp olive oil
4 tbsps dry sherry
1 tbsp Dijon mustard
150m double cream
2 tbsps chopped fresh chives
Cut the chicken breasts in half horizontally, lay them flat on a board, cover with cling film and - using a meat mallet - bash each piece so it is nice and thin all over.
Take three large plates and lay them out side-by-side next to the hob. On one, put the seasoned flour; on the second put the egg beaten with milk, and on the third, breadcrumbs.
Now, make the sauce. Pour sherry into a small, heavy-based pan and bring to the boil to reduce it by half. Whisk the mustard and double cream into the reduced sherry and reduce until thickened. Just before serving stir in the chives.
Then, lightly dust the chicken in the flour, then dip in the egg and finally coat with the breadcrumbs.
Melt butter and oil in large frying pan. When the butter in the pan foams, add the chicken schnitzels and cook for about 2-3 minutes on each side until golden and cooked through. Serve with sauce.
Good with spinach and French beans and some good bread to soak up the sauce.