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Friday, November 6, 2009

Chicken Schnitzel

chicken breast fillets
plain flour
egg, lightly beaten
3/4 cup milk for each egg required

For each quantitiy of crumbing required:
1 cup breadcrumbs
1/4 cup grated parmesan cheese (grated to a fine powder)
1 teaspoon fresh or dried parsley

olive oil or coconut oil

*This recipe does not have strict quantities because it can be made for any amount, but don't be overwhelmed, it's still very simple.  I make this up from my head, never measure the quantities because I have made it SO many times.  Once you have made it a couple times you will get the hang of it and be able to estimate quantities yourself - it is a very simple recipe!*

Cut the chicken into thin slices to the size of schnitzel pieces you require.  Use a meat tenderizer to make the chicken extra tender.
Thoroughly coat the chicken in plain flour (this can be done in a bowl or by placing the plain flour and chicken pieces in a plastic bag and shaking it up until it is well-coated.
Next the chicken must be coated in a mixture of egg and milk.  Start with one egg and one quantity of milk, and if you run out (i.e. if you have a large amount of chicken being made into schnitzel), just make up a second quantity when you need it.  The egg milk mixture will go a long way though, so just make the one quantity to start with.
After the chicken is thoroughly wet with the egg-milk mixture, it must be coated with the crumbing.  Start with one quantity of crumbing.  Coat each piece of chicken well and place on a plate or in a container.  Make up more if it is needed.  Cover and refrigerate chicken schnitzel for at least 10 minutes before cooking.
Heat oil in frying pan - use plenty of oil so the chicken doesn't dry out.  Fry chicken schnitzel in hot pan on medium-low heat until golden brown and cooked through.  Use paper towelling to take extra oil off schnitzel before serving.

*This recipe is great hot or cold, and can easily be frozen and reheated (over low heat to prevent burning!).*

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