Food & Wine
Lemon and herb chicken schnitzel
Forgo the classic schnitzel for this lemon and herb version that packs a punch of flavour. It’s quick to whip up too, so dinner will be ready in no time!
Serves: 2
Ingredients:
- 2 chicken breasts
- ½ cup plain flour
- Salt and pepper, to season
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- ¼ cup finely chopped fresh parsley
- ¼ cup finely chopped fresh mint
- ¼ cup finely chopped fresh thyme
- 1 lemon, rind finely grated
- 2 eggs, lightly beaten
- 1 tablespoon olive oil
Method:
1. Place chicken breasts between two sheets and pound with meat mallet or rolling pin until chicken is around one centimetre thick.
2. In a bowl combine flour and salt and pepper. In a separate bowl combine breadcrumbs, cheese, lemon rind and herbs. This will be the crumbling mix.
3. Dust chicken in seasoned flour, dip in egg wash, then coat in crumbling mix.
4. Heat oil in large frying pan. Add chicken and fry schnitzels for 2 to 3 minutes each side, or until golden. Drain on paper towel. Serve with lemon wedges and side of vegetables.