Set lunch of Green peas with fried Chicken
- May 24
- 3 min read
Updated: 5 days ago
A simple and delicious lunch set of fried chicken schnitzel with young green peas. It is quick, easy and very simple to make. Follow the recipe
Ingredients: simple, total time: 90 min.: 4 serving
For Peas:
4 Tbsp Olive oil EVO
1 small red onion/ finely chopped
600 g young green peas/ frozen
3 medium carrots/ diced
650 ml water/ divided
salt to taste
2 tsp dry weed dill/ or fresh 2 Tbsp
1 tsp dry spice Vegeta
25 g butter
For Fried Chicken:
7 larger chicken breast steaks
2 tsp dry spice
salt and black pepper to taste
2 eggs / scrambled
5 Tbsp of flour
6 Tbsp of breadcrumbs
7 Tbsp Olives oil EVO for frying
Preparation:
Prepare all the ingredients as mentioned above.
Start by preparing the peas first.
Green Peas:
Fry the chopped onion in olive oil over low-moderate heat in a medium saucepan.
When the onion has softened and become transparent, add the chopped carrot and mix well, stew for about 5–7 minutes.
After that, add the green peas, stir all well and cover, stew for about 7–10 minutes with occasional stirring.
Immediately after that, add water so that it is 2 fingers lower than the level of the peas, cover the pot, cook on low to moderate heat and occasionally stir every 10–15 minutes.
In the meantime, add the Vegeta dry seasoning and a little salt, stir and continue to cook for another 1 hour.
During that hour, add weed dill, water gradually every 15 minutes until the peas are soft.
The peas are ready when they are soft and there is very little liquid left at the bottom of the pot.
At the end, add butter and stir well for about a minute and turn off the heat. Set aside.
Fried Chicken:
Now prepare the chicken cutlets by seasoning them with Vegeta dry seasoning, salt and pepper.
Beat the eggs and add a little salt. Put the flour in the second shallow plate, and the crumbs in the third.
Pour oil into a large pan and set it to low-moderate heat, that way it will heat up well while breading the steaks.
First put the seasoned schnitzel in flour and roll it well, then add it to the beaten eggs, then drain it well and roll it into crumbs well on all sides, put the ready schnitzel on a plate.
Repeat the process until you have used up all the material.
Put the finished steaks in hot oil and increase the heat a little, fry for about 4–5 minutes on each side until golden brown.
Place on a kitchen towel to absorb excess fat.
You can combine this dish with chicken soup or, if you like Italian, with tortellini.
Serve warm.
Buon appetito!
NOTE:
Keep the rest of the food covered in the refrigerator for up to 3 days.
Do you want to try something a little different?
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