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Writer's picturedownstairsat127

chicken schnitzel


 

Crispy and juicy


Serves 4

30 minutes


 

ingredients

Chicken breasts 400g

Plain flour 50g

Egg 2 medium

Panko breadcrumbs 100g

Sesame seeds 3 tbsp

Nigella seeds 2 tbsp

Parmesan 15g

Butter 20g

Lemon 1


method


1. Place a chicken breast between 2 pieces of cling film and bash with a rolling pin until thin (about 1cm). Repeat with the rest.

2. Dust a plate with the flour and sprinkle some salt and pepper into it. In a bowl crack the eggs and beat. On another plate, mix the breadcrumbs with the sesame and nigella seeds and parmesan evenly.

3. Dip the chicken breasts one by one into the flour, the egg and then into the breadcrumbs, making sure you press the chicken in and completely cover with the breadcrumb mix.

4. Cover the breaded breasts with clingfilm and refrigerate for 10 mins.

5. Heat a large knob of butter in a wide pan until bubbling. In batches fry the breasts on both sides until golden brown and cooked through (about 8 mins).

6. Cut the breasts into slices and serve with a lemon (and some aioli if desired!)

7. Eat and enjoy!


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