Panko-crumbed chicken schnitzel

Serves:

6-8 pieces

Ingredients

• 500g chicken breast fillet
• 1 cup (150g) plain flour
• 3 eggs, lightly beaten
• 1/2 cup (125ml) milk
• 3 cups panko breadcrumbs
• vegetable oil for shallow frying

Method

Step 1. Slice the chicken breast into 5mm thick slices.

Step 2. Set up a crumbing station by placing the flour, eggs mixed with milk and breadcrumbs into three shallow bowls.

Step 3. Take each piece of chicken and coat in flour, dip into egg-wash and then gently coat in panko crumbs.

Step 4. Heat oil in a frying pan over high heat and fry the chicken pieces for 3-4 minutes or until golden on both sides and cooked through. Place cooked pieces onto kitchen towel to drain excess oil.

Serving Suggestions

Note

• You need a light touch with panko crumbs. You don't need to press them into the chicken, just dip and coat.
• You can also deep-fry these in very hot oil.
• You can find panko breadcrumbs in the Asian food section of your local supermarket.
• You can make this schnitzel into a cheese-y Chicken parmigiana for a slight variation.
• If you are fond of an extra crunchy schnitzel then give this Crunchy chicken schnitzel a go.
• If you think you need a flavour boost then add some garlic like we have in this Garlic chicken schnitzel.
• Healthy chicken schnitzel is almost a contradiction but we have managed to reduce the fat in this one.
• This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.