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The Perfect Chicken Schnitzel
We love chicken schnitzel in our house. We love it with vegetables and tomato gravy; we love it with MOO wedges and MOO coleslaw; we love it cold on sandwiches or sliced and ready for a tasty dipping sauce. Schnitzel is one of our favourite meals, and when chicken fillets are cheap I stock up and turn them into schnitzels ready for us to enjoy.
It's taken me a while to perfect the coating on schnitzel, to get the crumbs just right, so they're golden and crispy, not too thick and not too thin.
Here's the recipe and how chicken fillets are processed in our house to make the perfect chicken schnitzel.
Ingredients:
2 chicken breast fillets (skin, fat and tenderloins removed)
1 cup KFC Coating Mix
MOO fresh breadcrumbs - about 8 slices of bread, processed to make breadcrumbs
2 tbsp grated parmesan cheese
300ml cream
2 eggs, well beaten (so they're frothy and light)
Olive oil - for frying - enough to just cover the base of your frypan
Vegetable Oil - for frying, enough to just cover the base of your frypan
Method:
Use a large mixing bowl to combine the whisked eggs and cream.
Combine the breadcrumbs and the parmesan and tip onto a dinner plate. Make sure the parmesan is evenly distributed (you can add a little more if you want to, I often do).
Put the KFC mix onto a dinner plate.
Slice each chicken fillet in half through the centre so you have four schnitzels.
Take a piece of chicken and dip it in the KFC mix, coating both sides.
Then dip it in the cream mixture, then the breadcrumb mixture. Place on a plate.
Repeat with the other three schnitzels.
Put the schnitzels into the fridge to chill for at least 30 minutes. This sets the crumb and stops it from falling off when it is fried.
To cook cover the base of your frying pan with the oils - so it is about 1cm deep. Heat the oil until a crumb dropped into it fizzes and rises immediately. Using a mixture of oils lets you use a higher heat so you get a crisper crumb.
Turn the oven to 180 degrees Celsius. Line a baking tray with baking paper and then place a roasting rack on top.
When the oil is hot place one or two schnitzels into the pan, don't crowd it. Give the schnitzels room to cook. Cook for 1 - 2 minutes, checking the crumbs don't burn. Turn and cook until the crumbs are golden. Remove from the frying pan and place on the roasting rack on the baking sheet.
Let the oil heat up again, and repeat with remaining schnitzels. It's important to let the oil come back to temperature between batches, or you'll end up with soggy crumbs.
When all the schnitzels have been browned, place the baking tray in the oven and bake 12 minutes. Turn, and cook a further 12 - 15 minutes, until the crumbs are golden and the chicken has cooked through.
Serve immediately, or let them cool and refrigerate to enjoy cold later.
The fresh breadcrumbs give a much nicer texture to the coating than the bought dried crumbs and the olive oil gives them a delicious flavour.
It's taken me a while to perfect the coating on schnitzel, to get the crumbs just right, so they're golden and crispy, not too thick and not too thin.
Here's the recipe and how chicken fillets are processed in our house to make the perfect chicken schnitzel.
Ingredients:
2 chicken breast fillets (skin, fat and tenderloins removed)
1 cup KFC Coating Mix
MOO fresh breadcrumbs - about 8 slices of bread, processed to make breadcrumbs
2 tbsp grated parmesan cheese
300ml cream
2 eggs, well beaten (so they're frothy and light)
Olive oil - for frying - enough to just cover the base of your frypan
Vegetable Oil - for frying, enough to just cover the base of your frypan
Method:
Use a large mixing bowl to combine the whisked eggs and cream.
Combine the breadcrumbs and the parmesan and tip onto a dinner plate. Make sure the parmesan is evenly distributed (you can add a little more if you want to, I often do).
Put the KFC mix onto a dinner plate.
Slice each chicken fillet in half through the centre so you have four schnitzels.
Take a piece of chicken and dip it in the KFC mix, coating both sides.
Then dip it in the cream mixture, then the breadcrumb mixture. Place on a plate.
Repeat with the other three schnitzels.
Put the schnitzels into the fridge to chill for at least 30 minutes. This sets the crumb and stops it from falling off when it is fried.
To cook cover the base of your frying pan with the oils - so it is about 1cm deep. Heat the oil until a crumb dropped into it fizzes and rises immediately. Using a mixture of oils lets you use a higher heat so you get a crisper crumb.
Turn the oven to 180 degrees Celsius. Line a baking tray with baking paper and then place a roasting rack on top.
When the oil is hot place one or two schnitzels into the pan, don't crowd it. Give the schnitzels room to cook. Cook for 1 - 2 minutes, checking the crumbs don't burn. Turn and cook until the crumbs are golden. Remove from the frying pan and place on the roasting rack on the baking sheet.
Let the oil heat up again, and repeat with remaining schnitzels. It's important to let the oil come back to temperature between batches, or you'll end up with soggy crumbs.
When all the schnitzels have been browned, place the baking tray in the oven and bake 12 minutes. Turn, and cook a further 12 - 15 minutes, until the crumbs are golden and the chicken has cooked through.
Serve immediately, or let them cool and refrigerate to enjoy cold later.
The fresh breadcrumbs give a much nicer texture to the coating than the bought dried crumbs and the olive oil gives them a delicious flavour.