Chicken Schnitzel

, from Issue #42, page 106. August, 2015
Photography 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. 

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