Ingredients
2-4 chicken breasts
1 cup plain flour
salt and pepper
2 eggs
½ cup milk
breadcrumbs
vegetable oil
for frying
Equipment
- 1 bowl
- 1 whisk
- 1 sharp knife
- 1 meat mallet
- 1 cling film
- 1 frying pan
- 1 paper towel
Instructions
- Season the flour with salt and pepper and set aside in a bowl.
- Beat eggs with a whisk and add milk. Beat until all incorporated.
- Place crumbs in a bowl and set aside.
- With a nice sharp knife trim the fat, remove the tenderloin and slice the chicken breasts half into 4 even, thin slices. You can use a mallet to beat these to an even thickness with some cling film over the top to protect it. Don’t forget to flatten the tenderloin before you crumb it.
- Coat each piece in the flour, then eggwash and finally coat in crumbs. Take care to press crumbs on firmly and coat each piece thoroughly.
- Heat about 1 cm of oil in a frying pan and and shallow fry each piece turning when golden.
- Drain on paper towel and serve with lemon wedges.
Notes
Tip
I like to get a big loaf of sourdough bread and whizz it in the food processor to use for crumbing. It makes a delicious golden crumb with extra crunch.
Variation
Chicken schnitzel is also delicious topped with big chunky avocado halves.
