Chicken Schnitzel

It’s that time of the month, where college students are waiting for their parents to send some money, and where us, working souls, are waiting for those paychecks (or at least I am). So instead of eating out, why not save some money and cook for ourselves? So I tried a recipe called Chicken Schnitzel. It’s scrumptilicious! And it’s my greatest pleasure to share it with all you food lovers.

200g cream crackers, broken into small pieces
50g parmesan cheese, grated
6 sprigs thyme, leaves only
2 sprigs rosemary, leaves only
2 tablespoons parsley leaves
Pinch salt and pepper
1 chicken breast fillet
1 egg
2 tablespoons milk
70g plain flour
80ml olive oil
40g butter, chopped

1. Process crackers and parmesan in a food processor until fine crumbs. Add rosemary, parsley, and thyme, and season with salt and pepper, process until finely chopped. Transfer to a plate.

2. Cut the chicken breast horizontally into thin steaks. Place in between 2 sheets of cling film and lightly pound with a 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 and crumbing mixtures.

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. Serve!

Grab your pans and start cooking! It’s finger-lickingly delicious!

Bon appétit!

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