Chicken Casseroles, Schnitzels

Chicken

Casseroles, Schnitzels

Home made Chicken Schnitzel

2 large chicken breasts
1 cup plain flour seasoned with salt and pepper
1 egg, whisked with 1 tablespoon water
2 cups dry breadcrumbs
500 ml vegetable oil

Place chicken breast on chopping board and with a sharp knife, slice evenly through to create 2 or depending on thickness, even 3 thin fillets of chicken. Flatten out to even width with a rolling pin or meat tenderiser, if desired.

Lay out three large dishes ready to coat the chicken - one with seasoned flour, one with egg mix, another with breadcrumbLightly coat the chicken with flour, shake off excess, dip each side into egg, then coat with breadcrumbs. I like to really push into the crumbs to help stick

I like to refrigerate after crumbing for say 30 mins but you don't have too, if I do I layer between pieces of glad wrap

Heat a deep frying pan with the oil and one or two at a time, cook the chicken schnitzel, turning over once the underside turns golden brown.

Drain on absorbent kitchen paper and stand the cooked schnitzel upright so more of the oil is able to drain away.

Serve with healthy salad or chips or both.