It’s Thursday so time for something tasty!
I made this for dinner a few days ago, and it was delicious, so I thought I’d share it with you.
Disclaimer: I followed a recipe last year for chicken schnitzel and since then, I’ve forgotten where the recipe is, so the measurements are completely based on my own estimate. The beauty of cooking is, it doesn’t have to be that precise, unlike baking. (Don’t quote me on that though, haha!)
- 2 good sized chicken breasts, skin off
- 1 cup plain flour
- 1 egg, beaten
- 1 cup dry fine bread crumbs (I made the breadcrumbs by toasting 4 slices of wholemeal bread, then dumping them into the food processor)
- Salt and pepper to taste
- Chicken seasoning to taste
- 4 tablespoons of olive oil
- Clean the chicken breasts, clean off all the fat and icky bits
- Pound the chicken breasts flat with a meat mallet. Be gentle, you don't want to tear holes in the chicken.
- When it's sufficiently flat (I like mine at about an inch and a half thick), season the breasts with salt, pepper and chicken seasoning. Massage the seasoning in well.
- Dip the chicken breasts into the flour, make sure it's evenly coated and shake off excess flour.
- Dunk the floured breasts into the beaten egg.
- Now that the breasts are a gooey mess, coat them with the breadcrumbs generously. Make sure every bit of the chicken is coated.
- Cover the breadcrumbed chicken with cling film and pop it into the fridge for about an hour or two.
- When you're ready to cook them, heat the olive oil in a grill pan.
- When oil is hot, carefully pop the chicken breasts into the pan.
- Turn it over when the bottom is slightly golden brown. Cook the other side until it is golden brown.
- Remove from heat, soak up excess oil with a paper towel. Just dab gently.
- Serve with a yummy side salad! (Salad shown above was a simple lettuce, red peppers, cherry tomatoes, cucumber, feta cheese, all tossed lightly with some extra virgin olive oil)
- The chicken above looks slightly charred in some parts as I threw in a tablespoon of butter as an experiment in the final minute of cooking. The char is the burnt butter. It didn't really add to the flavor so you don't have to do it! Some people also prefer to deep fry schnitzel, but it's far too fattening for me, so I use a grill pan. That is up to you.)
There you have it, chicken schnitzel! It does taste better than it looks. Trust me.
Do you like chicken schnitzel?
Linking up with Bees With Honey, for Let’s Bee Friends.