Schnitzel is such a delicious complete meal, you’ll be surprised how easy it is to whip up – from kitchen to table in around 20 minutes.
I like getting all the help I can, so I enjoy using Farmer Brown chicken schnitzels. You cook them from frozen and they come in a ‘light’ version meaning it has fewer calories.
I especially enjoy the lemon and pepper variety as it’s got just the right amount of flavour. Still using my freezer, I use some frozen baby peas for my wilted lettuce salad which you can find in my book “All Sorts of Salads” on page 53.
Chicken Schnitzel with Mushroom and Wilted Lettuce
*Serves 4
Ingredients:
- Wilted lettuce salad from All Sorts of Salads, page 53
- For the balance of the ingredients:
- 4 chicken schnitzels of your choice
- 1 cup roughly chopped button mushrooms
- 2 Tbsp medium fat plain yoghurt
- 1 tsp crushed garlic
- 1 tsp dried thyme
- 2 tsp butter
- 1 Tbsp olive oil
- 2 tsp red wine vinegar
Method:
- Cook the schnitzels according to the packet instructions.
- While the schnitzels are cooking, melt the butter in a saucepan.
- Add the crushed garlic, thyme and chopped mushrooms.
- Mix together, ensuring the mushrooms are well coated.
- Allow the mushrooms to simmer for a couple of minutes.
- Add the olive oil if the mushrooms look a little dry.
- Pour in the red wine vinegar and continue to simmer until the vinegar evaporates.
- Finally, stir in the yoghurt and ensure it’s heated through.
- Remove from the heat and season with salt and pepper, but keep it warm.
- Now proceed with the wilted lettuce salad.
- To serve, place the cooked schnitzels on individual plates, add the wilted lettuce salad and finally, spoon the mushroom mixture on top of the schnitzels.
- If you’d like a touch of extra spice, sprinkle a few drops of your favourite peri peri sauce over the mushrooms.
- Serve immediately and enjoy.
