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05
July
2013

Chicken Schnitzel

Chicken Schnitzel

You get to the point every now and then when you think that theres no way to jazz up chicken and that you have seen it all before, made it all before and settle back in to the routine of cooking the things you know the family will like.

Well, stop it....!  

Today I went all 1970's and went all out on the Chicken Schnitzel express! 

The real crux of the matter is that chicken schnitzel is desperately simple to make - you just need to get yourself organised in advance - with the breadcrumbs made and mixed with the fresh herbs on a plate, the seasoned flour on another plate, and the eggs beaten and the milk in yet another bowl.  The rest of the dish is just plain sailing 

You will see that we had our meal with new potatoes and something green!  It was a pesto.  You can use standard basil pesto to "jazz up your jerseys", but I have a glut of chives at present so I swapped my basil for chives and pine nuts for flaked almonds and this is what resulted.  It was in fact very nice..........although my daughter didnt like the potatoe (but she doesnt like boiled potatoes) but the chicken was a massive hit!

Taking 4 chicken breasts, one by one sandwich between two pieces of clingfilm and thump with a rolling pin until approximatley 3-5mm thick.

Coat each one in milk then flour, then beaten egg and then finally in breadcrumbs (two slices whizzed up in the blender and then add some chopped parsley)
Shallow fry in a little oil for a couple of minutes on both sides (keep an eye on it or it will burn - you are aiming for golden not blackened)

Serve piping hot.

 

If you want to know the quantites I used in the chive pesto............20g flaked almonds, 20g chives (Fresh not dried), a small garlic clove and 15g of grated parmesan or mature cheddar.
Blitz with 5tbsp of olive oil and season with salt and black pepper. 

 

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