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Butterfly, then cover and bash the chicken breast to 2cm thickness all over.
In a large bowl, mix together the breadcrumbs, seasoning mix, smoked paprika, onion granules, garlic granules and sesame seeds, then pour out onto a plate.
Coat the chicken in the flour, dip into the eggs and then the breadcrumbs until the chicken is coated all over.
Make the Garlic Parmesan sauce. Heat the olive oil in a small pan, sauté the garlic for 30 seconds, stir in the smoked paprika, cook for 30 seconds, then add the chicken stock, single cream, light cream cheese and parmesan, bring the sauce to a low simmer and cook over a low heat, for 5-10 minutes, stirring regularly, until thick.
Whilst the sauce is simmering, heat the olive oil for the chicken in a large, non-stick pan, fry the chicken breast for 3-4 minutes on each side, until golden, crispy and cooked through, then remove form the heat.
Serve the schnitzel on potato mash and mixed leaf salad. Pour the garlic parmesan sauce over the schnitzel and enjoy!
Nutritional Info
Per serving:
Cals – 724
Carbs – 59g
Protein – 45g
Fat – 34g
Ingredients
Serves 2
For the chicken schnitzel:
Garlic Parmesan Sauce:
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