• sandrabrandalise

CHEESY CRUMBED CHICKEN


COOKBOOK: Women’s Weekly- The Quick Cook Book


This recipe is loved by all! Who doesn’t like a schnitzel! With all the herbs introduced in the crumb and the parmesan cheese, this schnitzel has the taste of Italy all over it.

Great for dinner, lunch or to be added in sandwiches for a picnic.


Enjoy



RECIPE

Serves 4

4 chicken breasts (or two large ones)

1 cup parmesan cheese

1 cup of breadcrumbs

Handful of chopped parsley

2 tablespoons if Italian dried herbs

1 tablespoons garlic salt

Salt & pepper

1 cup plain flour

3 eggs, beaten

1/3 cup of milk

Oil for shallow frying (I use olive oil)


Slice the chicken breast in half, place a greaseproof paper over the top and pound until flattened. You may need to cut off one side and re-slice the remainder and repeat. Set the pieces of chicken to the side.

Combine breadcrumbs, cheese, herbs and garlic salt, salt and pepper in a dish.

Toss chicken pieces in the flour, then dip in the egg and straight in the crumbed mixture. Press firmly.


Shallow fry chicken in hot olive oil for approx 2-3mins on each side or until golden and cooked through.

Serve with a sprinkle of parskey , green salad and a slice of avocado




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