Who doesn’t love a schnitzel. Chicken or Veal. It must have a squeeze of fresh lemon. Sometimes I will add fine lemon zest to the crumbing mix too for a little extra zing. I always make extra so I can have it with a quick salad or sandwich. Popular with the whole family. Kids love it with my home made Napoli sauce spooned on top then baked with some cheese. A good old Aussie Chicken Parma. I prefer mine freshly cooked with lots of fresh rocket lettuce and of course, lemon.
Chicken Schnitzel
Course: Main, Lunch, DinnerCuisine: GermanDifficulty: BeginnerServings
3-6
servingsPrep time
20
minutesCooking time
6
minutesCalories per serve
200
kcalIngredients
600g Chicken breast (3 fillets)
100g Flour
250g Bread crumbs
3 Eggs large 55g
250 mls milk
1/2 bunch chopped Parsley
200 mls Olive oil
Directions
- Slice chicken in half horizontally. Between two layers of glad wrap, bash out the chicken too desired thickness. Not too thin. Avoid any tears or holes. If chicken is too thin it will get too dry whilst cooking.
- Prepare for crumbing. 1. Flour into a bowl 2. Egg wash into a bowl. Whisk the eggs then whisk in the milk until well combined. 3. Herb crumb into a bowl. Finely chop the parsley and add it to the bread crumbs and mix to combine
- Take the bashed out chicken breast then 1. dust it in the flour. Then 2. completely submerge it into the egg wash. Then. 3. place it into the herb crumb. Crumb it both sides pushing down using your fingers to ensure that the crumbs stick all over.
- Put oil into the pan and heat it up. Not to hot as the crumbs will cook too quick and the chicken will be raw. You can test the oil by dropping a few crumbs into the oil. When they slowly turn golden you are ready to go or using a thermometer when the oil is at 160c.
- Place chicken into the pan using tongs, dropping it away from you. This will avoid you getting splashed with hot oil. Now shake the pan so it does not stick. After a couple of minutes you should have a nice and even golden colour. Then, flip it over, again in a direction away from you. Cook for another few minutes. Remove from pan and place onto kitchen paper to absorb any excess oil. Pat it dry.
- Sprinkle a pinch of salt and serve with lemon
Recipe Video
Notes
- Always buy the best quality chicken you can. Organic if possible. Or responsibly and ethically grown free range.
- You can always make your own bread crumbs with any left over bread and or jazz it up with some lemon zest and fresh parmesan as well as any other herbs.
- Serving. You will end up with 6 humble size schnitzels. 3 serves for hungry people or 6 serves for light eaters or kids
- Discard any leftover crumbing mix, flour and egg wash as it will be cross contaminated by the chicken.
