Recipe: Chicken Schnitzel

Ingredients:

• 1 kg Free Range Chicken Breast fillets
• 1/2 cup Plain Flour
• 2-3 Free Range Eggs (depending on size)
• 1-2 cups of Breadcrumbs (see Tip)
• Olive oil for frying

Method:

• Slice each chicken fillet in half, horizontally
• Pour the plain flour in to a shallow bowl or dinner plate
• Whisk the eggs together in a shallow bowl, and pour the breadcrumbs in to a separate shallow bowl.
• Lightly place the chicken in the flour, and turn to coat the other side.
• Dip the chicken fillet in the egg mixture, allow any extra to drip off.
• Coat each side of the fillet with the breadcrumbs.
• TIP: For extra crunchy schnitzel, repeat the egg and breadcrumb step so that each fillet is coated twice.
• Place the crumbed fillets on a plate, cover with plastic wrap and refrigerate for 1 hour or more (this will ensure the crumb mixture stays on during frying).
• Heat a heavy based pan and coat with olive oil. Break off a small amount of crumb from one of the chicken pieces and drop in the oil—if it sizzles, the oil is ready.
• Reduce the heat to medium-low and add as many pieces of schnitzel as you can fit flat in the pan. Each side will only need about 2 minutes—turn when the crumbs have turned to a golden colour.
• Remove to a plate and repeat with the remaining pieces.
• Serve with a coleslaw.