Lemon and herb chicken schnitzel
<p>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!</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p>
<p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p>
<ul>
<li>2 chicken breasts</li>
<li>½ cup plain flour</li>
<li>Salt and pepper, to season</li>
<li>1 cup breadcrumbs</li>
<li>1 cup grated Parmesan cheese</li>
<li>¼ cup finely chopped fresh parsley</li>
<li>¼ cup finely chopped fresh mint</li>
<li>¼ cup finely chopped fresh thyme</li>
<li>1 lemon, rind finely grated</li>
<li>2 eggs, lightly beaten</li>
<li>1 tablespoon olive oil</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method: </span></strong></p>
<p>1. Place chicken breasts between two sheets and pound with meat mallet or rolling pin until chicken is around one centimetre thick.</p>
<p>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.</p>
<p>3. Dust chicken in seasoned flour, dip in egg wash, then coat in crumbling mix.</p>
<p>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.</p>
