Chicken Schnitzel Recipe
- 750 grams chicken breast
- 4 cups breadcrumbs
- 6 large eggs
- 3 large carrots
- 2 cups peas
- 8 large potatoes
- 4 corn
- 200ml preferred oil (I use olive oil)
- Prepare vegetables. Shuck corn. Cube potatoes. Slice carrots.
- Slice chicken breasts in half (width ways). My children prefer thinner schnitzels.
- Cut chicken into schnitzel size pieces that you would like - the chicken does flatten and will increase in size when cooked.
- Place water in steamer and bring to the boil (I have a large double steamer that fits all the veggies in).
- Lightly beat eggs in a bowl and pour a generous amount of bread crumbs into a shallow dish.
- Piece by piece, dip the chicken into the egg mixture, draining off excess.
- Place piece into breadcrumbs and ensure that the entire piece of breast is covered with breadcrumbs.
- To make a thicker outer crust, I repeat this process twice for each piece.
- Once all pieces have been completed, place in fridge for approx 15 minutes. I find that this helps the breadcrumbs stay attached to the chicken!
- Place corn and potatoes onto steamer.
- Add oil to a large pan so the base is covered by a couple of millimetres and heat to a moderate temperature.
- When oil is hot, add chicken to the pan and press down with an egg lifter.
- Cook for a 4-5 minutes, so that crumbs turn golden then turn over. Press down and cook for another 4-5 minutes.
- Once cooked, remove from pan and drain on some absorbent paper.
- Repeat this until all chicken is cooked.
- minutes before the food is ready to be served add carrots and peas to the second level of the steamer.
- Serve chicken with steamed vegetables and any gravy or sauces that you like.
Recipe by Planning With Kids at https://planningwithkids.com/2009/03/29/mpm-chicken-schnitzel-recipe/
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