I like to mix breadcrumbs with fresh herbs and Parmesan to make these tasty schnitzels. Serve with a simple cucumber and dill salad.
Ingredients
2 chicken breasts, skinless
50g plain flour
2 medium eggs, beaten
100g white bread
1½ tbsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
30g Parmesan cheese, grated
A little vegetable oil
A knob of butter
Salt & black pepper
50g plain flour
2 medium eggs, beaten
100g white bread
1½ tbsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
30g Parmesan cheese, grated
A little vegetable oil
A knob of butter
Salt & black pepper
Cucumber & dill salad
1 cucumber
1½ tbsp freshly chopped dill
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp mirin
2 tbsp light olive oil
1½ tbsp freshly chopped dill
1 tbsp soy 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. Put the eggs in a separate 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 lengthways, 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.
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