CHICKEN SCHNETZEL

Chicken breasts are tenderised, covered in breadcrumbs and fried until golden and crispy to make this tasty German-inspired dish. It’s an easy dinner everyone will love

INGREDIENTS Serves 4

680g chicken breasts boneless and skinless
2 teaspoons salt or to taste, divided
2 teaspoons black pepper or to taste, divided
120g plain  flour
120G breadcrumbs (I used Panko)
1 large egg
0.5 teaspoon Dijon mustard
0.5 tablespoon fresh parsley for garnish
Sunflower oil for frying

METHOD

Prepare the chicken. Use a meat mallet to flatten the Chisken Breasts; Season  with salt and pepper. Set aside.

In one shallow plate whisk the flour with 1 teaspoon of salt and pepper. In another shallow plate whisk the breadcrumbs with 1 teaspoon salt and pepper and in another plate, whisk the eggs with the Dijon mustard.

Dredge the chicken. Place a rack on a baking sheet. Place all plates next to each other like on an assembly line. Start by coating the chicken in the flour mixture first, shaking off any excess. Dip it into the egg mixture next, making sure it’s fully covered in egg, and lastly dredge it through the breadcrumb mixture. Place on the prepared baking sheet and repeat with the rest of the chicken.

Fry the chicken. Heat about 1.5cm  of Sunflower oil in a frying pan over medium-high heat. Once the oil is hot enough, place a schnitzel into the pan and fry, the oil should sizzle. Fry for about 2 to 3 minutes per side or until the schnitzel is a deep golden brown. Continue with the other Schnitzel adding more oil as necessary. Transfer to a plate lined with paper towels.

Serve. Serve schnitzels with lemon wedges, and a green salad.