Recipe taken from MEAT - The Ultimate Companion - Anthony Puharich and Libby Travers
Prep time: 20 minutes (plus chilling)
Cooking time: 15 minutes
- 2 skinless chicken breast fillets
- Plain (all-purpose) flour, seasoned with salt and pepper, for dusting
- 3 eggs, slightly whisked
- 185 g day-old coarse white breadcrumbs
- 35g finely grated parmesan cheese
- 1 ½ tablespoons finely chopped thyme
- Finely grated zest of 1 lemon, plus the lemon cut into wedges to serve
- Olive oil, for shallow frying
- White or sourdough rolls, buttered if desired
- Mayonnaise or aioli, to serve
- Shredded romaine lettuce and sliced cucumber pickles to serve
- Halve each chicken breast horizontally to create two flat pieces, then flatten with a meat mallet to an even 4mm (1/8 inch) thickness.
- Put the seasoned flour and whisked eggs in separate bowls. Combine the breadcrumbs, parmesan, thyme and lemon zest in a separate bowl and season with salt and pepper.
- Dip each piece of chicken in the flour, then the egg, shaking off excess.
- Dip into the breadcrumb mixture, pressing the breadcrumbs onto the chicken, coating it completely.
- Lay the coated pieces in a single layer on a try and refrigerate for 30 minutes to set the coating.
- Heat 2cm (3/4 inch) of olive oil in a large frying pan over medium heat, add the chicken in batches and shallow-fry, turning occasionally, for 5-6 minutes until golden brown and cooked through. Drain on paper towel.
- To serve, spread bread rolls with a little mayonnaise or aioli. Top with schnitzel, season with salt and pepper, squeeze a little lemon juice over, then add lettuce and pickles. Sandwich and serve with lemon wedges.
Note: if you prefer a crunchier schnitzel, use panko or dried breadcrumbs or for a different flavour, try using rye breadcrumbs.