Whether you like chicken, veal or even pork – schnitzel has been a classic in kitchens across Australia for years now! This tasty version has the absolute best crumb, with herbs, parmesan, and lemon zest adding amazing fresh flavours to the dish. If you feel like being a little naughty serve it up with a side of hot chips and an easy salad, or redeem yourself with a few veggies and a dollop of mashed potato!
- 2 cups fresh breadcrumbs
- 1/3 cup finely grated parmesan cheese
- 1 tablespoon finely grated lemon rind
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 1 teaspoon garlic powder
- 1/2 cup plain flour
- 1 egg
- 1 tablespoon milk
- 550g chicken breast schnitzel (uncrumbed)
- Vegetable oil, for shallow-frying
1. Combine breadcrumbs, parmesan, lemon rind, parsley and garlic powder on a plate. Season with salt and pepper. Place flour on a plate. Whisk egg and milk together in a shallow bowl.
2. Coat 1 piece of chicken in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining chicken, flour, egg mixture and breadcrumb mixture.
3. Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Serve.
If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.
Submit your article here