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Chicken schnitzel with fried eggs and parsley salad
Fruit and vegetables
1
garlic
clove, peeled and left whole
few
thyme
sprigs
1 bunch flatleaf
parsley
, leaves picked
½
cucumber
, thinly sliced
1 banana
shallot
, peeled and thinly sliced
1 tbsp chopped fresh
dill
2
lemons
, cut into wedges
Tins, packets and jars
2 tbsp
plain flour
1 large dill
pickle
, thinly sliced
Cooking ingredients
30g/1oz fresh
breadcrumbs
salt and freshly ground
black pepper
2 tbsp
red wine vinegar
1 tbsp
caster sugar
2 tbsp
olive oil
2 tbsp
vegetable oil
Dairy, eggs and chilled
2 free-range
eggs
, beaten
40g/1½oz
Parmesan
, grated
50g/1¾oz
clarified butter
or ghee
2 free-range
eggs
40g
clarified butter
or ghee
Meat, fish and poultry
2
chicken breasts
, boneless and skin removed
Back to recipe
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