Chicken schnitzel with lemon and pepper Recipe

Season the meat with salt and pepper. Sauté in a deep pan in hot olive oil for 5 minutes until browned on both sides and cooked through. Remove steaks from the pan and place on a warm plate.

Combine lemon zest, lemon juice and chopped rosemary.

Pour cream into the same pan, stir in the lemon mixture. Crumble in chicken bouillon cube, stir. Bring to the boil. Simmer, uncovered, about 5 minutes or until sauce thickens slightly. Stir in cracked pepper.

Return chicken steaks to the pan, coat with sauce.