#Chicken Schnitzel is Sinnott family favourite! The good thing about living in the country is we can start to cultivate our own chickens, provided we keep them safe from foxes, dingos and wild cats. I suggest growing your own chicks because you can have control over what the chickens eats. Avoiding unhealthy commercial antibiotics, colorants and growth hormones. Even better you can use your fresh organic eggs in the batter mix. What better way to cut down on global carbon emissions then to let the chicken eat the food scraps before it's decomposes releasing methane gases. Of course if you can't grow your own chickens it's OK, I'm sure the chickens would let you cross the road to your local butcher. If you wish to know more about the origins of schnitzels look no further than Wikipedia
A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either chicken, veal, mutton, beef, turkey, or pork. It is very similar to the French dish escalope, tonkatsu in Japan, and the milanesa of Mexico, Uruguay, Argentina and Brazil.
Chicken Schnitzel
Prep time: 10 mins Cook time: 6 mins Total time: 16 mins Serves: 4
Ingredients 4 boneless skinless chicken breasts, pounded and flattened
½ cup flour 2 eggs, beaten
1 tbsp of milk
1 cup of Panko bread crumbs,
1 tbsp of Parmesan cheese,
½ tsp of granulated garlic salt and pepper to taste
1 tsp of dried or fresh parsley
Instructions
1.Lay each chicken breast on a piece of cling wrap.
2.Place another piece of wrap over the top.
3. Using a meat tenderizer or blunt object, pound the breasts until they are about ⅛ to ¼ of an inch thick. Set them aside on a plate.
4. Add the flour to a mixing bowl, the beaten eggs and milk to a second mixing bowl, and the bread crumbs to a third bowl.
5. Season the bread crumbs with the garlic, Parmesan cheese, salt, pepper, and parsley. Mix until well combined.Using your right hand, dredge each chicken breast in the flour.
Change to your left hand and dip them into the egg mixture.
6. Switch back to your right hand and coat the breasts with the bread crumbs.
7. Set the schnitzels aside on a baking tray.Heat about ¾ of an inch to 1 inch of oil in a preheated pan.
8. The oil should be about 350 degrees.
9. If you don't have a thermometer, add a bit of flour or bread crumbs to the oil.
If it sizzles, you know it's done.
10. Put the schnitzels in and fry them, in batches, for about 3 minutes on each side or until they're golden brown.
11. Serve with your favorite sides. We like salad fresh from the garden with a homemade dressing. Lets say grace and ask the lord to bless the food.
12. Now the moment of truth. The taste test. Please message me what you think. Bon appetite friends !
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