Yesterday, Tony got himself some Lamb Shanks for dinner and bought me 2 chicken breasts thinking that I will have it for dinner last night. I don't really feel like having chicken last night, I had porridge instead. Appreciate Tony for getting me the chicken, so I told him that I will cook him Chicken Schnitzel for dinner tonight. I got the recipe from Havley last year when she stayed with us 2 weeks before relocationg to Sydney for good. It is a great recipe.
Servings for 2:
Ingredients:
2 Chicken Breast, cut into half each. Gently pounded to an even 5-7 cm thick.
2 Eggs
1/2 Cup of Flour
1 Cup Breadcrumb (To make 1 cup , place 3 slices white bread withcrusts removed in a food processor. Process to fine crumbs)
1 Clove garlic, minced
1 Tablespoon Fresh parsley, chopped
Pepper
1/4 Teaspoon Salt
3/4 Cup grated Parmesan cheese
2 Tablespoons Butter
Olive Oil for frying
1. Preheat oven to 130°C. Put the flour onto a large bowl. Set aside.
2. Beat eggs in a shallow bowl. Add garlic, salt and pepper into it and mix well.
3 Combine breadcrumbs, parmesan cheese and parsley. 4. Coat the chicken breast with flour and shaking the excess.
5. Then dip each chicken into the egg mixture to coat, then dredge into the breadcrumb mixture. Using your hand, pat on the chicken to ensure the breadcrumbs stick on it.
6. Put 1 tablespoon butter in a large non-stick skillet,add oil into pan until 1cm deep over med-high heat. Cook 2 schnitzels at a time, for 3 minutes each side or until golden or cooked through . Drain on paper towel, transfer cooked schnitzels to a baking tray and keep warm in the oven while cooking the remaining schnitzels.
7. Serve schnitzel with some vegetables or potatoes wedges and lemon wedges.
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