quick chicken schnitzel recipe

One night I was trying to think of what to serve for dinner when a seven year old who's allergic to dairy came to dinner. I decided to try chicken schnitzel - it was a hit - and one I bring out every now and again to enthusiastic response. Here's what you need. This serves four, depending on the size of the chicken breast and how thinly you flatten it.

Ingredients:
2 chicken breasts, sliced down the middle lengthwise, any excess fat or other erky bits removed.
plain flour seasoned with salt and pepper
2 eggs, beaten
1 cup of panko breadcrumbs (these japanese breadcrumbs are delish!)

Method:
After slicing the chicken breasts in half, place on a cutting board and pound out to about 1/2 cm thick using a meat mallet or rolling pin. Do it gently, moving around the breast to flatten.

Start by dipping in the flour, covering both sides well, and dust off excess.

Then dip in the beaten egg.

Finally, dip in the panko crumbs. Plain panko's yum, but you can also add grated lemon zest, chopped fresh parsley and garlic to pump up the flavour {this is gorgeous on pork cutlets}.

Place about 1cm of oil in a frypan. I like to use olive oil for the flavour. Wait until it's hot enough to brown a breadcrumb in seconds, then add the schitzel. Don't overcrowd, I usually cook one at a time. Cook for around 2 minutes, or until brown, then turn over and repeat. When browned, place on an oven tray and put in a 180 degree oven for around 5- 10 minutes. It depends how hot your oven is, and how thick your schnitzel is, but you want them cooked through.

Serve with mash, vegies or salad and a wedge of lemon or lime.