Chicken schnitzel
This works just as well for pork escalopes, as it does for chicken breasts. I like to set the meat up, by brushing some of my marinade over it and then leaving it in the fridge for an hour – It just brings out more flavour. The rest of the job looks after itself once you’ve packed the breadcrumb mix over the chicken as its all done in the oven. I actually like chips and coleslaw with this – it’s a great combination.
Servings: people
Ingredients
- 450 grams chicken Breasts 2 or 4
- 100 grams Breadcrumbs
- 25 grams Tarragon fresh or dried
- 25 grams Parmesan cheese
- Salt & Pepper
- 1 whole Egg beaten
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Prep Time: 15
Cook Time: 35 minutes
- Batter down the chicken breast so it is even all over, approximately 10mm. Brush a little marinade (oil, garlic etc) and refrigerate.
- Make the breadcrumbs by combining all the other ingredients, and seasoning with salt and pepper.
- Dip the chicken breasts into the beaten egg, then coat in breadcrumbs. If necessary repeat the process until the meat is well coated. Allow to stand for 10 minutes.
- The schnitzels should then be cooked at 175 degrees for 35 minutes or until the chicken is ready.
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