CHICKEN SCHNITZELS

CHICKEN SCHNITZELS

Schnitzel literally means pounded fried meat or in other words breaded cutlets. It's famous in European countries and one of the common street foods found. Schnitzels are well accompanied by couscous salad, warm potato salad, egg noodles or mushroom sauce. Here I have served the chicken schnitzels with warm potato salad. 

 

Serves 4

Time : 30 minutes

4 chicken breasts butterflied and flattened

2 eggs 

1 tbs mustard sauce 

salt and pepper

2 tbs water

1/2 cup plain flour for dusting

2 cups bread crumbs

1 tsp mixed herbs

1/2 tsp garlic powder

1/4 tsp paprika

For Frying

2 cups olive oil

1 1/2 cup olive oil + 1/2 cup butter

( Leftover oil can be used for other cooking purposes)

Method

For the breadcrumb coating, add breadcrumbs, mixed herbs, garlic powder, salt, pepper and paprika to a bowl. With a fork whisk, it so all is mixed well. Keep aside.

For the egg dip, crack 2 eggs in a bowl. Add mustard sauce and seasoning with water. Beat well and keep it aside.

Now for the chicken, you can either butterfly it yourself or ask the butcher to do it for you. With the help of mallet, rolling pin or bottom of the pot/pan, flatten the chicken breasts. Toss them in plain flour so they are evenly dusted. Next is to follow  the triangle dip.

1. Chicken tossed in plain flour

2. Dip in the egg mix.

3. Toss the chicken in breadcrumbs.

Fry the chicken schnitzels in hot oil. You can use olive oil only for frying or use both butter and olive oil. ( I use olive oil and butter) Fry them till golden brown and crisp. Serve them with sliced lemon wedges on the side with warm potato salad.