I made the topic of tonight's post a few weeks ago but haven't got around to blogging about it yet. Actually, truth be told, I've got about 8 or 9 recipes to blog - normally I'm thinking what I can cook to blog about but at the moment I'm trying desperately to catch up on all those one's I've already made. At least it has given me an opportunity to re-visit some recipes/dishes that we enjoyed the first time round, like Di's Vege Bake (dinner last night... so good!), our other new favourite chicken dish, and some cookies that seem to find their way into the pantry rather frequently.
This chicken schnitzel wasn't at all difficult and the end result was fantastic. It was gobbled up quickly and then Hubby and I enjoyed the leftovers in a seriously delicious schnitzel and salad roll for the next day's lunch. Don't be put off by getting goopy hands from the flour, egg, crumb mix - it's completely worth it!
Herbed Chicken Schnitzel
from Bill Granger's Simply Bill
4 chicken breasts, skin removed
60g (1/2 cup) plain flour
freshly ground black pepper
2 tablespoons milk
160g (2 cups) fresh breadcrumbs
3 tablespoons chopped fresh flat-leaf (Italian) parsley
3 tablespoons chopped fresh chervil (didn't have any, used thyme instead)
3 tablespoons chopped fresh oregano
1 tablespoon butter
125ml (1/2 cup) olive oil
Put each chicken breast between two sheets of plastic wrap and flatten slightly with a meat mallet or rolling pin. Cut each flattened breast in half. OR, you could do what I did and slice them in half so you each chicken breast becomes two thin chicken breasts! Waaaaayyyyy quicker and quieter.
Put the flour in a shallow bowl and season with pepper and 1 teaspoon of salt. In a second bowl lightly beat the egg and milk together. Mix the breadcrumbs and herbs in a third bowl and season with salt and pepper. Dip each chicken fillet in flour to coat,m then in the egg mixture and lastly in the breadcrumbs.
Heat the butter and olive oil in a large non-stick frying pan over medium heat and cook the schnitzels for 3 minutes on each side until golden brown and cooked through (don't overcrowd the pan: cook them in batches if necessary.) Drain on paper towels and keep warm until all the chicken is cooked.