Who doesnt love schnitzel, I do like beef but I also like chicken, my issue with chicken is I often do not stop at schnitty and it turns into a Parmi.
Ingredients
1 or 2 Chicken Breasts
1/4 Cup of Plain Flour
1/4 Cup of Tapioca Flour
1 1/4 Cups Panko Crumbs (I prefer the lemon herb one)
1 tsp Garlic, minced
2 tsp Italian Herb Mix
1 tsp Garlic Powder
1 tsp Onion Powder
1/4 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp Salt
2 Large Eggs
Parsley for garnish
Rock Salt + Coarse Pepper (in grinders)
Canola Oil for cooking
Lemon Wedges for serving
Instructions
- Cut Chicken breasts in half-length ways to create your chicken fillets then hammer out with a mallet to the desired thickness. I go for ¼ inch
- Sprinkle Italian herb mix and grind a little pepper over each side of the chicken fillets, place on a plater cover with clingwrap and place in fridge for 30 minutes or longer.
- In a bowl crack 2 eggs, add 1 teaspoon of minced garlic and whisk
- Mix your flower, paprika, black pepper, salt, garlic and onion powe and the other teaspoon of Italian mix together in a bowl and then spread out on a plate.
- With your crumbs it is best to crush them up a little, I put them in a sandwich bag and hit them with a meat mallet a little, then place on another plate.
- Dip your chicken fillets into the flour mix making sure to get a good covering on each side, then place into the egg mix again making sure to get the entire piece covered with egg, then place into your crumbs making sure you again get the entire piece covered with crumbs.
- Bring a fry pan with canola oil up to a medium to high temperature, I use enough oil here so that the fillets sit in the oil but it does not go over the sides, it sits kind of half high, cook for 2 to 3 minutes on each side
and then rest on a rack to drain the excess oil off. - Serve with a salad and or chips, you can add gravy if you like or simply cut your lemon into wedges and serve with the schnitzel.
- Sprinkle a little parsley over for garnish
