Recipe: Parmesan and polenta schnitzel with sweetcorn purée | The Citizen
This dish is the perfect quick and easy dinner for the whole family.
Ingredients
- 6 large chicken breast fillets
- 250ml (1 cup) dried breadcrumbs
- 15ml (1 tbsp) mixed dried herbs
- 125ml (½ cup) fine polenta
- 60ml (¼ cup) Parmesan, grated
- 60g (½ cup) seasoned cake flour
- 2 large eggs, beaten
- Oil for shallow frying
- 15ml (1 tbsp) oil
- 1 garlic clove, crushed
- 2 large sweetcorn, steamed and cut off the cob
- 125ml (½ cup) fresh cream
- Salt and freshly ground black pepper, to taste
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