Chicken Schnitzel

Not everyone has, or wants, a deep-fryer. Before we discovered the joys of frying in animal fat, Lizzie would make this version of oven-baked chicken schnitzel for special occasions. It is a little time-consuming, but the schnitzels freeze really well after they’ve been cooked, so you can make a big batch and have some for another time; all you need to do is resuscitate them in a frying pan when you want to use them. Feel free to experiment with the recipe – try parmesan instead of tasty cheese, different herbs, garlic, some chilli, or both.

Serves 8

2 cups breadcrumbs
2 cups cheddar cheese, grated
2 teaspoons mixed (or dried Italian) herbs
2 eggs, lightly beaten
4 chicken breast fillets
60 g (1/4 cup) butter, melted

1. Preheat oven to 180° C. Line an oven tray with non-stick baking paper.
2. In a flat-based bowl or dish, mix together the breadcrumbs, cheese and herbs.
3. Place the eggs in a separate bowl.
4. Place the chicken fillets between two pieces of plastic wrap and flatten (bashing not rolling) with a rolling pin to a thickness of 1 centimetre. Cut the breasts in half (or smaller if you like).
5. Using one hand (your ‘wet’ hand), dip each chicken piece into the beaten egg and place into the dry mix.
6. Using your other hand (your ‘dry’ hand), cover the chicken in the breadcrumb mixture, then place on oven tray.
7. Once all chicken is coated, spoon over the butter.
8. Bake in the oven for 15–20 minutes until golden brown and cooked through.

Image courtesy of Apolonia / FreeDigitalPhotos.net