Chicken Schnitzel

PREPARATION

1. Crack eggs into medium size bowl and add salt and diced parsley.

In a separate large bowl and combine breadcrumbs, panko and finely grated parmesan.

2. In a separate bowl add enough corn flower to coat the chicken breasts.

SCHNITZEL METHOD

1. Pound chicken breasts between two pieces of parchment paper.

NOTE: the aim is to reduce the thickness of the larger part of the breast

2. Dredge in corn flour

3. Dip the breast in egg wash

4. Crumbed with panko, breadcrumbs & parmesan

5. Melt together butter and vegetable oil in a skillet on a medium to high heat.

5.1 Carefully and slowly lower the crumbed chicken into the sizzling oil and cook until golden brown Approx. 8 min.

6. When golden brown gently try to move the chicken breast so you don't remove the crumb.

NOTE: use a spatula to dislodge the crumbed chicken from the skillet if stuck.

7. Carefully turn the chicken over and cook until golden brown on the reverse side and the internal temperature is at 74c / 165F

8. When at temperature remove from the oil onto a piece of paper towel and place in a preheated oven to keep warm and crispy until ready to serve.