Chicken Schnitzel

This is serious comfort food which you can dress up to make quite an impressive meal for guests. Add a creamy mushroom sauce or just squeeze over some lemon juice. It goes really well with cooked vegetables or a salad and possible the best of all is to have one on a nice fresh roll the next day or at work.

What you need

1 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese(optional)
Salt and black pepper

1 egg beaten
6 boneless chicken breasts
2 tablespoons each of oil and butter

The process

The first thing to do is to take each chicken breast, remove the skin, butterfly them and pound with a wooden mallet or bottle until they are about 1-1.5cm thick.

Next mix the breadcrumbs, salt and pepper and parmesan together in a bowl.

Dip the chicken breasts into the well beaten egg, allow most of the excess to drip off and then coat with the breadcrumb mixture.

Once they are all coated, place them one by one back into the breadcrumbs to ensure that they have a nice coat of breadcrumbs.

Heat the oil and butter together in a pan on a medium heat and gently fry them until the crumbs are golden brown.

Here is a mushroom sauce that I use over pasta and with my schnitzels