Chicken Schnitzel
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Chicken Schnitzel
Recipe by Olivia Said and Michael Weldon
Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
Neutral oil
One bunch parsley, finely chopped
One cup flour
Two eggs, beaten
Four Coles chicken breasts, pounded to even thickness
Nutri V Pumpkin, Cauliflower, Mixed Veg or Broccoli Sachet
Coles sea salt and black pepper, to taste
Method
Finely chop the parsley and set aside. In a bowl, combine breadcrumbs with Nutri V powder of your choice. Prepare a crumbing station with flour in one bowl, beaten eggs in another, and the breadcrumb mixture in a third.
Heat oil in a large frying pan over medium heat. Once the oil is ready, coat each chicken breast in flour, dip into the egg wash, then press firmly into the breadcrumb mixture.
Carefully place the schnitzels into the hot oil, cooking for two to three mins on each side until golden and crispy. Remove and drain on paper towels.
Season with salt and serve with fresh coleslaw for added crunch.
