- 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
- 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.
If you have any leftovers, slice the chicken breast in to thin strips and make Caesar Salad.