Ingredients
- 1 kg breast schnitzels
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt & pepper
- 1/4 cup olive oil
For the sauce:
- 1 finely diced onion
- 2 puréed ripe avocados
- 4 crushed garlic
- 1 teaspoon whole dijon mustard
- 1 teaspoon Italian herbs
- 1 cup chicken stock
- 600 ml thickened cream
- 1 cup freshly grated parmesan
- Zest & juice of 1 lime
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
Instructions
- Combine oil & seasonings with chicken, pan fry until golden on both sides. Set aside.
-
In the same pan, melt the butter + olive oil in a pan & sauté onions until they start to colour, add the garlic, mustard, Italian herbs & cook for a minute before deglazing the pan with the chicken stock. Simmer for a minute before adding thickened cream, dash of salt, & cracked pepper.
-
Add the Parmesan & let it melt through before adding the puréed avocado. Using a whisk let it melt into the sauce. Add the lime zest & lime juice, chicken fillets & heat them through in the sauce before serving with your favourite sides.
-
If you’d like your sauce a little thicker make a cornflour slurry with 1 heaped tablespoon cornflour mixed with 1/4 cup cold water & pour this to the sauce before adding the chicken.
