AK Club Members get access to hundreds of great recipes suitable for babies, toddlers, and the whole family. Join for FREE today! Join the AK Club
Annabel Karmel
Digital Weaning Course LB
Sani Resorts leaderboard
Join the AK Club

Join the Club

Chicken Schnitzel

Mix the breadcrumbs with fresh herbs and Parmesan to make these shnitzel extra tasty

Prep Time: 20 minutes
Cook Time: 5 minutes
Makes: 2 portions
Great for:  Family Recipes Grown Up Entertaining
Login or Join the AK Club to view this recipe.
Ingredients
2 skinless chicken breasts
50 g (2 oz) plain flour
2 medium eggs, beaten
100 g (4 oz) white bread
1 1/2 tbsp chopped fresh thyme
2 tbsp chopped parsley
30 g (1 1/4 oz) Parmesan cheese, grated
A little vegetable oil
a knob of butter
salt & black pepper

For the cucumber & dill salad

1 cucumber
1 1/2 tbsp freshly chopped dill
1 tbsp soya sauce
1 tbsp rice wine vinegar
1 tbsp mirin
2 tbsp light olive oil
Method

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.

You may also like...

Our products...