For the first time in a long time (ok ok for the first time ever…) I was one of those good housewives who freshly made a hot lunch for hubby on Saturday and took it to the store for us to enjoy together
I keep buying asparagus hoping to make it and somehow it never compliments the dish I make so it goes bad and I get frustrated.
This time I refused to let it happen….so out came a good lunch
Chicken Schnitzels with pan-grilled Asparagus and Creamy mushroom sauce
Chicken Schnitzel:
2-4 chicken breasts butterflied or flattened
Flour mixture:
1/4 cup self raising flour
1/2 cup breadcrumbs
Salt
Pepper
Garlic Flakes
Chicken spice
Dip chicken breasts into egg then flour mixture and then once again in egg and again into flour mixture.
Now fry in shallow oil until done
*or just buy them ready from Forsmay Butcher – I buy them and have them in my freezer for lazy days
Asparagus
Wash and clean asparagus
Lay into hot pan, sprinkle with salt&pepper, ;emon pepper and drizzle with peri-peri oil and fry quickly.
Do not let it soften entirely. I like it crunchy yet grilled.
Creamy Mushroom sauce
Add 1 knob (1 tblsp) garlic butter to a pan
Add in one punnet of washed sliced button mushrooms
Add salt, pepper, green chilli and garlic.
Add 250ml fresh cream
Combine 1/2tbslp maizena to 1/4cup milk and add to pot mixing well.
Cook til sauce thickens.
Accompaniment:
Chips, Baked Potato or if you’re on a healthier kick….a nice side Salad
To serve:
Plate the chicken, top with asparagus spears and then smother with mushroom sauce
Enjoy
~ Fehmz ~