Chicken Schnitzel

September 28, 2012 — 1 Comment

No posts for a few weeks, lot of essay writing on Yemen, Somalia, and whether or not the US and China are destined to butt heads

But also lots of experimenting on chocolate frosting, devilled sausages, warm spring salads, and beef tortillas

They’ll come a bit later on with any luck, today though a nice and easy recipe

It’s possible I may be castigated by some members of my family for posting this before covering off the Wiener Schnitzel, but I have never actually attempted a proper Hungarian creamed spinach to go with it, so I will need to knock that on the head first…maybe even some pickled cucumber

I really don’t make this all that often, but if you need to use up some stale bread and dying parsley it’s always good!

Any left overs also make for a great sandwich

Ingredients:

500g chicken breasts – 2x med pieces

Plain flour

2x eggs

1 to 1 & 1/2 cups breadcrumbs

1/2 cup grated Parmigiano Reggiano

1x tbs finely chopped continental parsley

Canola oil

Lemon wedge to serve

Method:

Cut off excess fat, butterfly each piece of chicken then completely halve them (strips are also good if you want to serve as a snack)

Place between some glad wrap and belt it thin

Place flour into a bowl

Lightly beat eggs in another bowl

Rip up your bread, blitz bread, parmesan, and parsley till fine, place evenly in wide tray

Using one hand only, drop one piece at a time into the flour, covering both sides

Then coat liberally with the egg yolk

Still using one hand drop into breadcrumbs and heap over crumbs till evenly coated on both sides

Heat about a half a centimetre of oil

Cook on both sides till golden

Place on kitchen paper to absorb excess oil

Serve with potato, chips, vegetables, a garden salad (I’ve seen this served with an aioli, but personally prefer the lemon wedges)

Total Time: 30 mins

Makes: It all depends on how hungry you are

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One response to Chicken Schnitzel

  1. 

    Oh my! That looks so good!

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