By Dinah Crowe
Featured on episode 16 of Adelady. All ingredients available from your local Romeo’s.
Crumbed chicken breast in flour, egg-wash and fresh breadcrumbs. Pan-fried in olive oil and butter and served with an Italian RAW brussel sprout & parmesan slaw.
2 free range chicken breast, cut in half horizontally and tendorised
2 free range eggs, whisked
1C plain flour
2C fresh breadcrumbs
Rind of a lemon
Sea salt – to season crumb
3C brussel sprouts, finely sliced
100g parmesan finely grated
2 granny smith apples, cut into small match sticks
1 lemon – rind and juice
2T good quality white wine vinegar
olive oil & sea salt
Cut chicken in half horizontally and tendorise with meat mallet. In a bowl add your 2 eggs and whisk. In your second bowl add flour. In another bowl add your fresh breadcrumbs (with lemon rind & salt) then have a clean plate ready for your schnitzels.
Place your chicken in the flour and lightly dust. Then place in egg wash, then coat in crumb patting down to help adhere. Repeat.
To make brussel sprout salad – finely shred brussel sprouts. Add into bowl your apple which has been cut to matchsticks, lemon juice and rind, splash olive oil, seasoning and white wine vinegar – mix together and set aside till serving.
In a heavy based fry pan – add in a generous knob of butter and a splash of olive oil. Allow to heat up. Place schnitzel in pan without over crowding. It will be approx. 3 mins either side to get a lovely golden brown colour and to cook through. Once golden on each side, place on a plate with absorbent paper and repeat until all cooked.
Serve with slaw and a lemon wedge.