Name: Schnitzel with summer salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 cup vegetable or olive oil; 600 gram bought fresh crumbed chicken breast schnitzels; 1 bunch (170g) asparagus, cut into 3 cm lengths; 1 small cos lettuce, coarsely chopped; 2 lebanese cucumbers, cut into ribbons; 2 large tomatoes, cut into wedges; 1 large avocado, coarsely chopped; 1/3 cup bought salad cream

Schnitzel with summer salad

Serves 4

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

Ingredients

1/4 cup vegetable or olive oil

600 gram bought fresh crumbed chicken breast schnitzels

1 bunch (170g) asparagus, cut into 3 cm lengths

1 small cos lettuce, coarsely chopped

2 lebanese cucumbers, cut into ribbons

2 large tomatoes, cut into wedges

1 large avocado, coarsely chopped

1/3 cup bought salad cream

Method

1.Heat oil in a large frying pan over moderate heat. Cook schnitzels, in 2 batches, for 3-4 minutes each side or until browned and cooked. Cut in half.

2.Meanwhile, cook asparagus in a large saucepan of boiling water for 2-3 minutes or until just tender and bright green. Drain. Refresh under cold running water. Place in a large bowl.

3.Add lettuce, cucumber, tomato and avocado to asparagus; toss gently to combine. Season. Serve schnitzels and salad drizzled with salad cream.

Use bought frozen chicken schnitzel. You’ll find salad cream in the mayonnaise aisle.
Note

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Ingredients

Method

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