Name: Chicken schnitzel
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Ingredients: Salad; 80 gram mesclun lettuce; 250 gram punnet cherry tomatoes; 1 small red onion, thinly sliced; 2 tablespoon extra-virgin olive oil; 1 tablespoon lemon juice; 1 tablespoon balsamic vinegar; salt and pepper, to season; 2 chicken breasts, halved horizontally, pounded; 1/2 cup flour, seasoned; 2 eggs, beaten; 1 cup dried breadcrumbs; 3/4 cup grated parmesan; 20 gram butter; oil, for shallow frying

Chicken schnitzel

Everyone loves a schnitzel, with tender chicken coated in crisp, golden breadcrumbs and accompanied with a side salad of mesclun leaves, onion and juicy cherry tomatoes.

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Serves 4

Prep

20M

Cook

Total

28M

Ingredients

Salad

80 gram mesclun lettuce

250 gram punnet cherry tomatoes

1 small red onion, thinly sliced

2 tablespoon extra-virgin olive oil

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

salt and pepper, to season

2 chicken breasts, halved horizontally, pounded

1/2 cup flour, seasoned

2 eggs, beaten

1 cup dried breadcrumbs

3/4 cup grated parmesan

20 gram butter

oil, for shallow frying

Method

Chicken schnitzel

1.Dust chicken in flour, shaking off excess. Dip in egg, then coat in combined breadcrumbs and parmesan, pressing firmly. Chill for 15 minutes.

2.Heat butter and oil together in frying pan, until bubbling. Cook chicken for 3-4 minutes each side, until golden and cooked through. Drain on paper towel.

3.Toss dressing through salad. Serve schnitzel with salad.

Salad

4.In a serving bowl, toss mesclun, tomatoes and onion together. In a jug, whisk together oil, juice and vinegar. Season to taste. Set aside.

You can also use pork, turkey steaks or chicken thigh fillets (pounded).
Note

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Ingredients

Method

Chicken schnitzel

Salad

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