Grilled herb schnitzel
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Herbs, mixed |
| 1 | small | Read Onion |
| 2 | slices | White Bread |
| 2 | tablespoons | Lemonjuice |
| 2 | tablespoons | Wine Vinegar |
| 4 | tablespoons | Oliveoil |
| 17⅔ | ounce | Chickenbreast Filets |
| Salt, Pepper | ||
Directions
1. Wash the herbs and chop the leaves finely (parsley, basil, mint, for
example).
2. Chop the onion finely and mix with herbs, lemonjuice, vinegar and oil
together.
3. Slice the filets into thin slices and, between two sheets of waxpaper,
pound flat lightly.
4. Salt and pepper to taste.
5. On a preheated grill, grill each side for 1½ minutes.
6. Arrange on plate and pour the herbmix over all.
7. Serve with a good red wine.
Out of "Die Actuelle"magazine
Translated by Brigitte Sealing Cyberealm BBS 315-786-1120