Chicken Schnitzel
Mix the breadcrumbs with fresh herbs and Parmesan to make these shnitzel extra tasty
Mix the breadcrumbs with fresh herbs and Parmesan to make these shnitzel extra tasty
Put the chicken on a board and cover with clingfilm. Bash out using a rolling pin until very thin. Slice each breast in half.
Put the flour in a shallow bowl. Toss the chicken in the flour and then dip in the egg and season.
Tear the bread into pieces and put it in a food processor together with the herbs and Parmesan. Whiz until it forms crumbs. Tip onto a plate and coat the chicken in the crumbs.
Heat a large frying pan. Add a little vegetable oil and the butter. Fry the chicken for 3-4 minutes on each side.
Meanwhile make the salad: top and tail the cucumber, slice in half length-ways, then thinly slice into half moon shapes. Put the cucumber into a bowl with the chopped dill. Mix all the dressing ingredients together and pour over the salad.
Serve the hot schnitzels alongside a little cool cucumber salad and lemon wedges.