Chicken Schnitzel

, from Issue #42. August, 2015
Photography by Manja Wachsmuth.
    Chicken Schnitzel

    Dish Creative Director, Lisa Morton, loves the chicken schnitzel and Italian salad served at Melbourne’s City Wine Shop. Hopefully my interpretation of this will suffice until her next trip overseas.

    Serves: 4

    INGREDIENTS

    Chicken
    600 grams boneless, skinless chicken breasts
    ½ cup plain flour
    2-3 eggs
    1 teaspoon Dijon mustard
    1 clove garlic, crushed
    sea salt and freshly ground pepper

    Crumbs
    1½ cups panko breadcrumbs
    3 tablespoons ground almonds
    ¼ cup chopped flat-leaf parsley
    1 cup grated Parmesan
    finely grated zest 1 lemon

    To cook
    vegetable oil
    butter

    lemon wedges to serve

    METHOD

    Preheat the oven to 180˚C.

    Cut the chicken breasts horizontally into two or three pieces, depending on how thick the breasts are.

    Put the flour in a shallow dish and season.

    Whisk the eggs, mustard and garlic in another dish and season.

    Crumbs: Put all the ingredients in a food processor and blend until finely chopped. Tip into a wide shallow dish and season.

    Dip each piece of chicken first in the flour, shaking off the excess.
    Then dip in the egg, letting the excess drip back into the bowl, then coat in the breadcrumb mixture, pressing it on firmly to adhere.

    To cook: Heat a little oil and a knob of butter in a large sauté pan and cook the chicken in batches for 2-3 minutes each side until golden and crisp. Cooking time will depend on the thickness of the chicken.

    To serve: Place on plates with lemon wedges and serve with the Italian salad. 

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    HOLIDAY
    Check out our
    latest issue:

    HOLIDAY

    dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

    This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.