Chicken Schnitzel
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Chicken Schnitzel
Ingredient
2 Chicken Breasts, cut in half and bashed thin
150g Plain flour
3 eggs
200g Panko bread crumbs
5 thyme sprigs, leaves picked
75g Parmesan, finely grated
1tsp ground Black Pepper
1 tsp sea salt, plus extra for seasoning
Sunflower oil for frying
Lemon for garnish
Parsley for garnish
Method
Fill a sauce pan of oil over a medium high heat. Bring it to 180 deg C.
Combine the bread crumbs, thyme, and parmesan in a bowl and mix together. Repeat the process in another bowl with the flour, pepper and salt. Crack the eggs into the third bowl then line the bowls up starting with the flour followed by the eggs and finishing with the crumbs.
Coat the chicken in flour first, then through the eggs and finish in the crumbs ensuring that there is an even thick layer of crumb on the chicken.
Once the oil is hot carefully place the schnitzel into the pot and cook unitl golden, depending on oil depth you may need to flip the schnitzel half way through cooking.
Once golden remove and place straight onto paper towel to remove any excess oil. Season with some extra salt at this stage to season the schnitzel.
Serve with a wedge of lemon and some lightly dressed parsley leaves.
Recipe by Michael Weldon
