Post by SeaDragon on Dec 7, 2017 15:44:12 GMT 10
Chicken Schnitzel with Parmesan Crumb
Recipe from TODAY, 7 September, 2010
TODAY Julie Goodwin cooks a tantalizing chicken schnitzel.
Prep time: 10 minutes
Cooking time: 10 minutes
Ingredients:
4 single chicken breasts (small)
1 cup flour
Salt and white pepper
1 egg
2 cups breadcrumbs (preferably fresh)
1/2 cup finely grated fresh parmesan cheese
Vegetable oil for frying
Method:
1. Cut the chicken breast in half horizontally to make two equally thick pieces.
2. Pound gently with a meat mallet.
3. Season flour with salt and pepper.
4. Beat egg with 1 tbsp water. Combine breadcrumbs with parmesan cheese.
5. Line up flour, egg and breadcrumb bowls in a row. Dip each piece of chicken into flour, then egg, then breadcrumbs.
6. In a large frying pan or chef's pan, heat 5mm oil. The heat should be moderate, not high.
7. Fry the schnitzels in batches - don't overcrowd the pan. By the time they are golden brown on each side, they will be cooked but still juicy in the middle, if done over a moderate heat. This should take around 3 minutes each side. Use fresh oil after each batch to avoid loose breadcrumbs burning and sticking to the schnitzels.
8. Serve with lemon wedges and salad.
Recipe from TODAY, 7 September, 2010
TODAY Julie Goodwin cooks a tantalizing chicken schnitzel.
Prep time: 10 minutes
Cooking time: 10 minutes
Ingredients:
4 single chicken breasts (small)
1 cup flour
Salt and white pepper
1 egg
2 cups breadcrumbs (preferably fresh)
1/2 cup finely grated fresh parmesan cheese
Vegetable oil for frying
Method:
1. Cut the chicken breast in half horizontally to make two equally thick pieces.
2. Pound gently with a meat mallet.
3. Season flour with salt and pepper.
4. Beat egg with 1 tbsp water. Combine breadcrumbs with parmesan cheese.
5. Line up flour, egg and breadcrumb bowls in a row. Dip each piece of chicken into flour, then egg, then breadcrumbs.
6. In a large frying pan or chef's pan, heat 5mm oil. The heat should be moderate, not high.
7. Fry the schnitzels in batches - don't overcrowd the pan. By the time they are golden brown on each side, they will be cooked but still juicy in the middle, if done over a moderate heat. This should take around 3 minutes each side. Use fresh oil after each batch to avoid loose breadcrumbs burning and sticking to the schnitzels.
8. Serve with lemon wedges and salad.