Daddy’s herb-crusted chicken schnitzels

Daddy’s herb-crusted chicken schnitzels

By
From
Cooking from the Heart
Serves
4
Photographer
Mark Roper

My grandfather’s family were originally from Vienna, so schnitzel is a family classic. However, it was my father who showed me the ways of this crispy herb-crusted favourite.

This dish goes particularly well with red cabbage and apple slaw.

Ingredients

Quantity Ingredient
1/2 cup plain flour
1 teaspoon paprika
2 free-range eggs
1 skinless free-range double chicken breast
canola oil, for pan-frying
lemon wedges, to serve
dill sprigs, to serve

Herb crust

Quantity Ingredient
3 1/3 cups dry breadcrumbs
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon cracked black pepper
1 teaspoon sea salt

Method

  1. Combine the flour and paprika in a large bowl and season with sea salt and freshly ground black pepper. In a separate bowl, lightly beat the eggs with a drop of water. In a third bowl, mix together the herb crust ingredients.
  2. Butterfly and open out the chicken fillet and cut it into four equal thin portions. Cover the chicken pieces with plastic wrap and gently flatten them out with a meat mallet.
  3. Dredge the chicken pieces in the seasoned flour first, then dip them into the egg wash, then into the herb crust mixture. Set aside on a plate.
  4. Pour about 2 cm of oil into a shallow, heavy-based frying pan. Bring the oil to just below smoking point, over medium–high heat. Test the oil temperature by holding a chopstick in the middle of the pan — if bubbles appear around the chopstick, the oil is hot enough.
  5. Fry the schnitzels one at a time for about 2 minutes on the first side, or until golden brown, then flip the schnitzel over and cook for another minute. Drain on paper towels and keep warm while cooking the remaining schnitzels.
  6. Serve hot, garnished with lemon wedges and dill sprigs.
Tags:
Jewish
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