Chicken Schnitzel & Salad
Rate this RecipeIngredients
- 2 chicken breasts
- 1/2 cup plain flour
- 1 large egg whisked
- 2 cups panko breadcrumbs
- ½ cup parmesan cheese grated
- 2 tablespoons extra virgin olive oil
- 20 g-40g butter
Rocket, tomato & mozzarella salad
- 2 cups rocket
- 1-2 large tomatoes cut into wedges
- Pinch sea salt flakes for tomatoes
- 1-2 tablespoons extra virgin olive oil
- 80-100 g buffalo mozzarella torn into small pieces
- Handful basil leaves fresh
- 1 - 2 teaspoons balsamic glaze to taste
- Sea salt & cracked black pepper
Instructions
- Set up three bowls or plates: flour, whisked egg, and panko crumbs/parmesan cheese. Coat chicken in flour, then egg, then press into panko/parmesan mix until fully coated.
- Heat a frying pan over medium/high heat with olive oil and butter. Cook chicken on high heat for 1-2 minutes, then turn the heat right down to low for 3-4 minutes. Then turn over and repeat this process until golden, crispy, and cooked through. It helps to pop a lid on the frypan when over low heat. Rest for 2 minutes before serving.
- Add rocket to a serving bowl. Toss tomato wedges with salt flakes, then add to the salad.
- Drizzle with olive oil. Top with buffalo, basil, and balsamic glaze. Season well.
Notes
TOP TIPS FOR CREATING THE MOST DELICIOUS SCHNITZEL
- Use a thick chicken breast, but pound it so it’s even all the way through.
- Bring it to room temperature before cooking.
- Season every layer - flour, egg and breadcrumbs. Not just the chicken.
- Add parmesan to your breadcrumbs for extra flavour and crunch.
- Use a mix of olive oil and butter for the best golden colour and flavour.
- Don’t overcrowd the pan - cook in batches for maximum crispiness.
- Start on high heat for 1-2 minutes to get colour. Then turn it right down and cook for 5–7 minutes. Flip once only - repeat the same process on the other side. Lid on low heat helps keep it juicy.
- Drain on a wire rack, not a paper towel, so it stays crispy.
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