Chicken schnitzel

Chicken schnitzel

By
From
Alimentari
Serves
4
Photographer
Lauren Bamford

We use these in our chicken schnitzel wraps, but they make a great meal with a side salad. Pan-frying definitely gets you the best result here; it makes the schnitzel crunchier and not so oily. If you do want to deep-fry them, make sure the oil is clean and hot so that the cooking time is very quick.

Ingredients

Quantity Ingredient
4 skinless boneless chicken breasts
4 eggs
1 tablespoon milk
2 garlic cloves, crushed
1 teaspoon salt
1 teaspoon freshly ground black pepper
250g plain flour
250g dry breadcrumbs
1 lemon, finely grated zest
1 large handful flat-leaf parsley leaves, finely chopped
100g parmesan cheese, grated
canola or sunflower oil, for shallow-frying

Method

  1. Place the chicken breasts between two sheets of plastic wrap and bash with a meat tenderiser until flattened to about 2 mm thick. You can leave them whole or cut into smaller pieces.
  2. In a bowl, combine the eggs, milk, garlic and salt and pepper. Place the flour in a second bowl, and in a third bowl, combine the breadcrumbs, lemon zest, parsley and cheese.
  3. Dredge the chicken through the flour and then the egg and breadcrumb mixtures, shaking off any excess between coatings. Set aside on a plate until all of the chicken is coated.
  4. Heat the oil in a large frying pan over medium heat and cook the chicken, in batches, for 2–3 minutes on each side or until golden brown all over. Drain on paper towel.
  5. Serve in a wrap or with a side salad.
Tags:
alimentari
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