Ingredients
Method
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Step 1
Start with the spinach. Melt the butter in a pan and gently fry the shallot and garlic until soft. Add the spinach in batches, letting it wilt. Once tender, use scissors to roughly chop it up straight in the pan. Pour in the cream and simmer until slightly thickened. Stir in the Parmesan, a pinch of nutmeg, and season with salt and pepper. Keep warm.
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For
2
M
I
For the schnitzel:
2
Chicken breasts, butterflied and bashed thin
Plain flour, for coating
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Ingredients
Method
Turn cooking mode on
Step 1
Start with the spinach. Melt the butter in a pan and gently fry the shallot and garlic until soft. Add the spinach in batches, letting it wilt. Once tender, use scissors to roughly chop it up straight in the pan. Pour in the cream and simmer until slightly thickened. Stir in the Parmesan, a pinch of nutmeg, and season with salt and pepper. Keep warm.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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For
2
M
I
For the schnitzel:
2
Chicken breasts, butterflied and bashed thin
Plain flour, for coating
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
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