Chicken schnitzels.

This is truly a quick and easy supper that all the family will devour, even smallies. There really are hundreds of ways you can cook with the humble chicken breast, or chicken thigh which is my new favourite. More cost effective and so much flavour. Chicken schnitzels are very quick to prepare and because they are flattened out they are really quick to cook, so ideal for busy Mum’s.

I always keep bread crumbs in small freezer bags in my freezer one of my ‘larder’ ingredients. They defrost in no time.  Japanese panco crumbs I know were trending for a while but I find them tasteless and I much prefer the texture of fresh bread crumbs.

Chicken takes on a lot of great flavours so you can experiment with what you flavour your breadcrumbs with. I like lemon, parmesan and fresh thyme. You could add chilli and smoked paprika, garlic, chopped sundried tomatoes and fresh basil, black pepper and lemon. All delicious.

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Chicken schnitzels with lemon parmesan and thyme.

Ingredients.

4 free range chicken breasts, skin less

175g white bread crumbs

50g grated parmesan

zest 1/2 lemon

1/2  tblsp chopped thyme

sea salt/ ground black pepper

1 egg, beaten plus a dash milk

2 tblsp flour, seasoned

extra virgin olive oil for frying

Method.

To prepare chicken breasts, slice each breast in half. Place a large piece of cling film flat on a work surface, place chicken half of cling film and fold over other piece to cover chicken, with a rolling pin flatten chicken breast until one thickness. repeat with remainder.

Mix crumbs together with lemon zest, parmesan and thyme , place in a shallow dish . Place the seasoned flour and beaten egg in two other dishes. Line the three dishes in front of you on work surface starting with flour, then the beaten egg and last the crumbs. Coat chicken pieces firstly in season flour then dip in to beaten egg then crumbs. This is called to ‘pane’. You can do this ahead of time and leave flat on a tray in fridge.

To cook schnitzels, heat about 3 tblsp of extra virgin olive oil in a shallow frying pan. Cook schnitzels in batches until crisp, golden brown and fully cooked. Drain on kitchen paper before serving with lemon wedges and my favourite a tomato and onion salad.

 

 

 

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