Chicken Schnitzel

Chicken schnitzel (or Chicken Schnitty) is my go to choice when it comes to a pub meal. Nothing beats a big slab of fried chicken after a long day filming Taste of Australia, an ice cold beer to wash it down, and it needs to be served swimming in gravy! At the pub I would order my schnitzel with chips and salad, but for this recipe we have a herby and fresh potato salad on the side.

Serves: 4
Prep: 10 mins
Cook: 15 mins
Difficulty: Easy

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Ingredients

4 chicken breasts
1 cup plain flour
3 eggs
2 cups panko breadcrumbs
Neutral oil, for shallow frying
Lemon, sliced, to serve
Potato salad, to serve

Method

Prep the chicken breasts by butterflying the breast and then between two sheets of baking paper using a meat mallet (or rolling pin) bash out the chicken until an even 1cm thickness throughout.
Dredge chicken through season with salt and freshly ground black peppered flour, then into the egg and finally the breadcrumbs.
Over a high heat, heat oil in a large nonstick frying pan. Test oil temperature by placing the end of a wooden spoon into the oil, if it bubbles it is ready.
Cook chicken in batches until golden and cooked through. Place in a low oven (100°C fan-forced) to keep warm and ready to serve as you cook the remaining chicken.