Deliciously tender chicken encased in a crisp crumb with a satisfying crunch. This is a perennial favourite in our house. Another meal that has been handed down through the generations in my family. I adored schnitzel when I was young. As do my children, today. I always have many willing helpers when I make schnitzel. The draw card? The cook’s treats. All those little leftover pieces of chicken from the pounding of the breast fillets. We have a time honoured ritual of crumbing and frying those as well. Little piles of these are demolished fast and never make it to the table.
I have used chicken breast fillets in this recipe but it is equally delicious with veal or even pork steaks. The ideal accompaniment? Either coleslaw or a simple fennel salad to cut through the richness of the fried chicken schnitzel. Another perfect dish for a relaxed summer’s evening.
Parmesan, Parsley and Lemon Crumbed Chicken Schnitzel.
4 skinless chicken breast fillets
1 cup fresh breadcrumbs
1 cup dried breadcrumbs
1/2 cup parmesan cheese, grated
1/4 cup fresh flat-leaf parsley leaves, chopped
zest of 1 lemon, finely grated
1/2 cup plain flour
2 -3 large free range eggs
sea salt flakes and pepper, to season
vegetable oil, for shallow-frying
rocket and lemon wedges, to garnish
SLICE each breast in half horizontally. Using a rolling-pin or meat hammer, pound each piece and flatten into thin, even slices. This works well if you place the chicken between 2 sheets of glad wrap or cling film.
SEASON the flour with a little salt and pepper and place on a plate.
WHISK eggs with a splash of water and a pinch of salt in a shallow bowl.
COMBINE fresh and dried breadcrumbs, parmesan, lemon zest and parsley on a plate. Season with salt and pepper.
For each slice of chicken:
COAT chicken in flour, shaking off excess.
DIP in egg mixture.
COAT in breadcrumb mixture, pressing lightly to ensure crumb adheres.
TRANSFER freshly crumbed chicken schnitzel to a plate. Refrigerate for 15 minutes.
HEAT oil in a frying pan over medium-high heat.
COOK schnitzels in batches, for 3-4 minutes each side or until golden and cooked through.
TRANSFER to a plate lined with paper towel to drain.
SERVE on a platter and garnish with rocket and lemon wedges.