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Stephanie Morissette
Crispy chicken schnitzel with bbq sauce and Italian lettuce
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Ingredients
Directions
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Chop the onion and finely chop the garlic.
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Mix the ketchup, Worcestersauce, sugar, mustard and 44 ml (per person) of water in a saucepan.
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Let simmer for 15 minutes and then season with salt.
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Heat sunflower oil and butter in a large frying pan over medium heat until butter is almost out, but not yet brown.
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Fry the cutlets until golden brown in about 7 minutes.
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Grate half of the lemon and squeeze out one tablespoon of lemon juice per person.
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Mix both through the olive oil and make the lettuce with it.
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Mix the carrot salad with the salad and season to taste with salt and pepper.
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Lekker met een knapperig focacciabrood!.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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