Parmesan chicken schnitzel

Serves:

Serves 4

Ingredients

• 1 cup (85g) parmesan cheese, grated
• 1 cup (80g) fresh breadcrumbs
• 1/4 cup fresh herbs, finely chopped
• 600g chicken breast fillets
• 1/2 cup (75g) plain flour
• 2 eggs, beaten
• 1/4 cup (60ml) olive oil

Method

Step 1. In a large dish, combine parmesan, breadcrumbs and herbs.

Step 2. Slice chicken fillets horizontally into two or three flat pieces.

Step 3. Place flour in a dish and season well. Place beaten eggs in a separate dish. Dust chicken pieces in flour, shaking off excess. Dip in beaten egg, then coat well in parmesan breadcrumb mixture. Refrigerate until needed.

Step 4. Heat oil in a large nonstick frypan over medium heat. Cook crumbed chicken for 3-4 minutes or until golden. Turn and cook for a further 2-3 minutes until cooked through.

Serving Suggestions

Note

• I used Italian parsley and thyme, but you could use whatever fresh herbs you have to hand. You could also use 1-2 teaspoons of dried herbs if you don't have fresh herbs.
• If you prefer your schnitzel thin, place the sliced fillets between two sheets of baking paper and press firmly to flatten.
• Dry store-bought breadcrumbs would be fine, but it’s easy to make your own by blitzing day-old sourdough bread in a food processor.
• Drain cooked schnitzel on a wire cake rack to prevent the crumb becoming soggy.
• 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 for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.