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| Chicken schnitzel |
Dish Creative Director, Lisa Morton, loves the chicken schnitzel and Italian salad. Hopefully my interpretation of this will suffice until her next trip overseas
Serves 4
Chicken schnitzel ingredients
Chicken: 600 grams boneless, skinless chicken breast. 1/2 cup plain flour. 2-3 eggs. 1 teaspoon Dijon mustard. 1 clove garlic, crushed. Sea salt and freshly ground pepper
Crumbs: 1 and 1/2 cups panko breadcrumbs. 3 tablespoons ground almonds. 1/4 cup chopped flat-leaf parsley. 1 cup grated Parmesan. Finely grated zest 1 lemon
To cook: Vegetable oil. butter. Lemon wedges to serve
Chicken schnitzel recipe: Preheat the oven to 180C. Cut the chicken breasts horizontally into two or three pieces, depending on how thick the breasts are. Put the flour in shallow dish and season. Whisk the eggs, mustard and garlic in another dish and season
Crumbs: Put all the ingredients in a food processor and blend until finely chopped. Tip into a wide shallow dish and season. Dip each piece of chicken first in the flour, shaking off the excess. Then dip in the egg, letting the excess drip back into the bowl,then coat in the breadcrumb mixture, pressing it on firmly to adhere
To cook: Heat a little oil and a knob of butter in a large saute pan and cook the chicken in batches for 2-3 minutes each side until golden and crisp. Cooking time will depend on the thickness of the chicken
To serve: Place on plates with lemon wedges and serve with Italian salad. By then, the Chicken schnitzel is ready
