Chicken Schnitzel is a very popular dish in Australia. I got my inspiration to cook this dish from watching Junior Master Chef - it's such an easy dish to prepare plus chicken is really on top of my comfort food list. I didn't follow their version of the dish all the way since I don't have those fresh herbs and crustless sourdough bread so I simply improvised and revised, work with ingredients I have in in the kitchen. Here goes my version of Chicken Schnitzel with Buttered Mixed Vegetables.
|Chicken Schnitzel with Buttered Mixed Vegetables|
Japanese Breadcrumbs (you can also use fresh breadcrumbs)
50g parmesan cheese, grated (optional)
2 tablespoons dried basil (optional, you can also use parsley, rosemary or thyme)
Pinch salt and pepper
1 chicken breast fillet
2 tablespoons milk
70g plain flour
80ml olive oil
40g butter, chopped
Buttered Mixed Vegetables:
pack of ready mix buttered vegetables
2 tablespoons olive oil
chopped onions and garlic
pinch of salt and pepper
1. Mix the breadcrumbs, basil (or your preferred herb), salt and pepper on a plate.
2. Cut the chicken breast horizontally into thin steaks. Place in between 2 sheets of cling film and lightly pound with the flat side of meat mallet to flatten.
3. Whisk egg and milk together in a bowl. Coat one piece of chicken in flour and shake to remove excess. Then dip the chicken into the egg mixture. Then coat the chicken in breadcrumbs, pressing firmly to coat. Repeat with remaining pieces of chicken.
4. Heat oil in a large frying pan over medium heat, cook chicken in batches, for 4-5 minutes each side or until tender and golden. Reduce heat to low and add butter around the chicken. Cook until crispy, remove and place on to the paper towel.
5. For the mixed vegetables, heat olive oil in a pan over medium heat. Saute with onions and garlic and add the mixed vegetables. Drop the butter, pinch of salt and pepper
6. Place chicken on serving plates and serve with mixed vegetables.