Asparagus is the King of Vegetables! Delicious and packed with minerals and vitamins, it’s easy to see why it’s so revered. Fresh asparagus is awesome, but we’re going to cheat and use a tin to make this meal super fast and flavoursome.
4 chicken breast fillets
1 onion, finely chopped
8 bacon rashers, chopped
225g tin of asparagus tips, drained
1 egg, beaten
1 cup of breadcrumbs, seasoned with salt, pepper and thyme
125g butter, softened
1 teaspoon of crushed garlic
1 teaspoon of mixed herbs – thyme, basil, oregano
1 tablespoon of chopped parsley
Flatten the chicken breasts slightly
Saute the onion and bacon in the butter until the onion has softened
Add the asparagus, season to taste and set aside.
Carefully cut a pocket in each breast and fill with the mixture. Secure with a toothpick.
Coat each breast in flour, then egg, then the breadcrumbs.
Put in the fridge for at least 5 minutes, but preferably 1/2 an hour. This helps the coating to stay on.
Mix the ingredients for the herbed butter.
Spoon onto a sheet of waxed paper/baking parchment.
Roll up to form a mini salami shape and put into the freezer to firm up.
Heat oil in pan and fry the schnitzels until golden brown and the chicken is cooked through. (About 5-8 mins per side)
You could also dot with butter and bake at 180*C until done.
Serve with rice or mashed potato.
Cut a slice off the herbed butter roll and place on each schnitzel.
The heat will melt the butter, gently drizzling your schnitzel with a fresh herby rich buttery taste sensation.
Bonus: Slices of this herbed butter goes gorgeously over a steak, over chicken, over fish, over rice and over veg. It will be your little secret kitchen weapon of Fabulous Flavour!