Over the years, I’ve tried weird and wonderful in my travels, restaurant hopping and recipe-scouring, but time after time, I find myself indulging in one of my favourite comfort foods, chicken schnitzel.
Everyone you talk to will tell you about their mother/grandmother/aunt/friend/cousin/lady who owns the local cafe and how they make The Best Schnitzel Ev-ah and they will carry on about that extra ingredient or that secret recipe.
Everyone likes to brag that their schnitzel is best. I remember early in our marriage, one of the first ‘silent treatments’ my husband got from me was when I overheard him on the phone praising his grandmother’s schnitzel as “the best schnitzel I’ve ever had”. Guess who didn’t get any ‘special cuddle time’ for a week! Ever since then, my schnitzel confidence was shaky at best.
In the last few years, I found myself looking for ways to introduce new flavours to the good old fashioned schnitzel and am proud to report that we enjoy this delicious parmesan-crusted chicken regularly. Other alternatives we also enjoy are having chopped herbs or pesto mixed in with the breadcrumbs, Moroccan seasoning, lemon rind and garlic mixed through the breadrumbs or ginger and sesame seeds for that extra crunch.
You can serve this with creamed spinach, steamed baby carrots and garlic mash or with a light, fresh and healthy salad.
- 1/2 cup plain flour
- 2 eggs, lightly beaten
- 1 cup dried multigrain breadcrumbs
- 1/2 cup finely grated parmesan cheese
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 4 (125g each) chicken breasts, skin off
- vegetable oil, for shallow frying
- lemon wedges, to serve
- Place flour on one plate, eggs in a shallow bowl and breadcrumbs, parmesan, parsley and salt and pepper on separate plate.
- Using a meat mallet, pound chicken breast to even, thin schnitzels. Lightly coat 1 schnitzel in flour, shaking off excess. Dip in egg then breadcrumb mixture and set aside. Repeat with remaining schnitzels, flour, egg and breadcrumb mixture.
- Pour oil into a large frying pan, enough to deep-fry the schnitzels. Heat over medium-high heat. Reduce heat to medium. Cook schnitzels for about 4 minutes each side or until golden. Drain on absorbent paper.