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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken schnitzel Recipe

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This recipe for Chicken schnitzel is from Mum's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
50g/1žoz plain flour
2 free-range eggs, beaten
100g/3˝oz fine dried breadcrumbs or matzo meal
4 large chicken breasts, butterflied and flattened
salt
vegetable oil, for frying
Directions:
Directions:
STEP 1
For the chicken, put the flour on a large plate. Mix in the paprika, mustard powder and ˝ teaspoon salt. Put the eggs in a shallow bowl and mix the breadcrumbs and sesame seeds together in another shallow bowl. Coat each chicken breast with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumb mixture. Set aside.

STEP 2
Pour the oil into a large frying pan until 2cm/žin deep. Heat to a medium temperature. (CAUTION: hot oil. Do not leave unattended.) This is important – too hot and the outside will before the chicken is cooked too cool and the coating will just absorb the oil. To test add a cube of bread to the hot oil it should be crisp and golden-brown after 2-3 minutes.

STEP3
Fry the chicken for 3-4 minutes on each side or until deep golden-brown. You may have to do this in batches – if so keep the cooked chicken in a low oven and make sure the oil returns to a medium heat before you cook the second batch. then serve
Number Of Servings:
Number Of Servings:
3 servings
Preparation Time:
Preparation Time:
15 mins

 

 

 

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