Summary

Ingredients

• 500 g broccoli
• 4 chicken breast fillet (s) à 125 g
• salt
• pepper
• 1 small onion (s)
• 2 tablespoon butter
• 0.25 liter ¼ milk
• 200 g cream cheese
• 1 pinch nutmeg
• Herbal salt, to taste

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Instructions

1. Wash and clean broccoli and cut into florets. Cook until firm to the bite in boiling salted water and drain. Lightly salt and pepper the schnitzel. Peel onions and cut them into fine pieces.
2. Heat the butter in a pan with a high rim, fry the meat on both sides for 4 - 5 minutes and remove. Sauté the onion in the pan until translucent. Pour in milk and bring to the boil while stirring.
3. Gradually stir the processed cheese into the sauce. Stir with a whisk until it has completely dissolved. Season the sauce with herb salt, pepper and nutmeg.
4. Gently mix the broccoli into the sauce. Add the meat and let it steep over a low heat.
5. Rosemary potatoes go well with it.
6. Tip: Place the schnitzel in a baking dish, sprinkle with broccoli sauce and grated cheese, bake for 10 minutes.