Chicken Schnitzel - Homemade Secret Recipe

My kids love this chicken schnitzel – you could substitute the chicken for veal as an option – great to keep for lunches the next day (if they last).

“Muuuuuummmmmmmm…….can we have chicken schnitzel tonight?” came the usual cry – and I knew in an instant, that there wouldn’t be any left overs of chicken schnitzel tonight.

Ingredients

1kg chicken breast (or use tenderloins)
breadcrumbs
bunch fresh basil
1 cup Parmesan cheese – grated
2 eggs
milk
1/2 cup flour
oil for cooking (do not use olive oil) – peanut oil works well, or vegetable, canola.

Get some of those breadcrumbs out of the freezer – Add the handful of fresh basil leaves, and grated parmesan cheese – process until well mixed but still resembling breadcrumbs.

If you are using chicken breast, you will need to fillet it to thinner slices rather than one thick chunk. Tenderloins will not need filleting.

In a bowl, whisk egg and milk.

In another bowl, place the flour. Season with salt.

In a 3rd bowl, place your breadcrumb mixture (if you do not want to make your own breadcrumbs, use packaged ones).

Dunk the chicken fillets into the flour mixture first – make sure that you completely cover the fillets with the flour.

Next into the egg mixture, again make sure that the egg mixture completely covers the flour – this is so that the breadcrumb mix will stick.

Finally into the breadcrumbs. Press the breadcrumbs over the chicken fillets.

Place on plate.

Heat oil – to see if oil is hot enough, drop some bread into the oil – if it fries then it is hot enough – if nothing happens wait a little longer.

Carefully ease the schnitzel into the hot oil, taking care not to drop it in (oil splashes are painful).

Cook the schnitzels until golden on each side. Keep warm in oven on a tray lined with paper towel until ready to serve.

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