Name: Herbed chicken schnitzel
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 (800g) chicken breast fillets; 1/4 cup (35g) plain flour; 2 eggs; 1 tablespoon milk; 2 1/2 cup (175g) stale white breadcrumbs; 2 teaspoon lemon rind, finely grated; 2 tablespoon fresh flat-leaf parsley, finely chopped; 2 tablespoon fresh basil, finely chopped; 1/3 cup (25g) finely grated parmesan cheesevegetable oil, for shallow-frying; 250 gram baby green beans, trimmed; 2 tablespoon lemon juice; 1 tablespoon olive oil; 1/3 cup fresh flat-leaf parsley, coarsely chopped

Herbed chicken schnitzel

The humble chicken schnitzel is always a winner. Jazz up your usual crust with some lemon zest and herbs. Serve with some greens and there'll be no complaints.

Ingredients

4 (800g) chicken breast fillets

1/4 cup (35g) plain flour

2 eggs

1 tablespoon milk

2 1/2 cup (175g) stale white breadcrumbs

2 teaspoon lemon rind, finely grated

2 tablespoon fresh flat-leaf parsley, finely chopped

2 tablespoon fresh basil, finely chopped

1/3 cup (25g) finely grated parmesan cheesevegetable oil, for shallow-frying

250 gram baby green beans, trimmed

2 tablespoon lemon juice

1 tablespoon olive oil

1/3 cup fresh flat-leaf parsley, coarsely chopped

Method

1.Using meat mallet, gently pound chicken, one piece at a time, between sheets of plastic wrap until 5mm thick, cut each piece in half.

2.Whisk flour, eggs and milk in shallow bowl, combine breadcrumbs, rind, herbs and cheese in another shallow bowl. Coat chicken pieces, one at a time, in egg mixture then in breadcrumb mixture.

3.Heat oil in large frying pan, shallow-fry chicken, in batches, until cooked. Drain on absorbent paper.

4.Meanwhile, make green bean salad, serve salad with chicken, and lemon wedges, if you like.

Women's Weekly Food

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