Substantial

Chicken Schnitzel

13 June 2016

ingredients

2 Chicken breast cut horizontally to create 4 slices - the schnitzels

1 cup Plain Flour

Salt and Pepper

1 Egg

1 tablespoon Water

2 cups Dry white breadcrumbs, Panko are ideal

2 cups Sunflower or Canola Oil

equipment

Chopping board; Sharp cook's knife; Measuring spoons and measuring cups; Fry pan; Tongs; Colander; Paper Towel

method

Step 1. 

Either ask your butcher to cut the schnitzels or do so yourself: 

To make your own schnitzels - Place the chicken breasts on a chopping board and use a sharp knife to slice horizontally through the breasts. Depending upon the thickness of the breasts, you may get 2 or 3 schnitzels per chicken breast.

Cut each slice to similar thickness but be careful not to cut the schnitzels to thin - (you still need to flatten them with the meat mallet).

Step 2.

Place a sheet of cling film on a bench surface.

Place the first schnitzel on the film and cover with another layer of cling film.

Using a meat mallet, gently but firmly flatten each slice, maintaining an equal thickness and taking care not to disintegrate the schnitzel. It is very fragile.

Do not flatten too thin as the schnitzel will cook too dry.

As each schnitzel is flattened, place it on a plate and set aside.

Repeat the process on each slice, covering with fresh cling film as necessary before beating with the mallet.

Store in the refrigerator until ready to cook.

Step 3.

Organise three shallow plates or wide bowls in a row along the bench:

Place the flour on the first plate - season it well with salt and pepper.

Place the egg on the second plate and beat lightly with a fork. You can thin the egg by adding a tablespoon of water before beating the egg.

Place the breadcrumbs on the third plate.

Step 4.

When you are ready to cook the schnitzels - :

Place the pan over moderate to high heat and gently pour in about 1cm depth of oil.

Step 5.

While the oil is heating - Using one hand -:

pick up the first piece of chicken, lightly coat in the flour mixture, shaking off any excess. Dip into the egg and then coat with the bread crumbs.

Step 6.

Test that the oil is hot enough by easing a small corner of the schnitzel into the oil, The oil should sizzle when you lower the chicken into it.

The oil should not be smoking hot though.

If the oil is not hot enough, wait a few more seconds before checking again.

If it is too hot, remove the pan from the heat for a minute or two.

As soon as the the oil is hot enough, ease the whole schnitzel into the pan, if there is room, place a second schnitzel beside it.

Cook each schnitzel until golden brown on each side.

Step 7.

Line a deep colander or bowl with paper kitchen towel: As each schnitzel cooks - stand it upright against the paper to drain.

Finish cooking all of the schnitzels using the same oil.

You can scoop any crumbs from the oil using a slotted spoon or skimmer.

Step 8.

Serve immediately with pureed, boiled or fried potatoes and a coleslaw.:

source

Recipe by SBS Food

Adapted by Elizabeth Peddey