Friday, March 11

Fast food on a friday: Chicken schnitzel - hubby's recipe

Whooohoo - Hello Friday!

I've had a crazy week - a crazy month really and now I'm paying for it - I have a cold.  But I'm vowing to take it easy over the weekend - I have loads of stash meals to call on which should see me through the weekend at least..!  Hubby doesn't mind cooking either - in fact he has quite a few things in his repertoire  which we request regularly.  Some of that might be because I can't be bothered, but they are also guaranteed winners.

This, is one such recipe.

We make this a kilo at a time, sometimes two. It's not an every-day type meal (as a rule I don't really crumb much!) but it's great to have on hand when you feel like some.  We'll stash some for sandwiches and chicken parmigiana, sometimes I'll cut some up and toss it through a Caesar salad or put in a wrap.  But we always eat some because truly it's cruel to make this and not eat some straight away.  Too cruel.

1 kg chicken thigh fillets
1 cup plain flour
Breadcrumbs, made from 1 large white bread roll, and 1 large wholemeal roll
3 eggs, whisked
50g butter
3/4 cups canola oil

Set up a station where you can assemble your schnitzel - in the first being the flour, second being the whisked eggs, third being the breadcrumbs and an empty plate at the end..

With a mallet or meat tenderiser flatten out your thighs (hubby works very fast!)

 Then assemble.. dust well in flour

Then QUICKLY dunk in the eggs (see? he's quick!)

Then into the breadcrumbs!

And then put aside when you're ready to cook! (You could put it in the fridge for an hour or so if you need to)

When you're ready to cook heat your oil and butter in the frypan until it sizzles.  Put some paper towel/kitchen paper  on a plate to the side of your hotplate (don't let it catch on fire OK?)

Cook for 2-3 minutes each side until the schnitzel is gorgeous and golden.  

Drain on the kitchen paper and serve how you like, we like it with parsley potatoes and beans too!

Have a lovely weekend all!

Print this post in friendly format

6 lovely comments:

Katie said... [Reply to this amazing comment]

YUMMY! Mouth is watering at 9am for this! Love that you guys use thighs too...obviously better price but more tasty and succulent too!

katie clews said... [Reply to this amazing comment]

Go Hubby!we love schnitzel's in our house too and Parmiagiana.. I sometimes also add either sesame seeds into the breadcrumbs or parmesan cheese.. very tasty. also works well with fish!

katie clews said... [Reply to this amazing comment]

ps - we use thighs also. I find that chicken breasts are so dry no matter what you do with them!

Karla on March 11, 2011 at 9:29 PM said... [Reply to this amazing comment]

YUM! It looks so good!! Hadn't thought of using thighs for schnitzel - would be so tender!

meros on July 24, 2011 at 9:51 AM said... [Reply to this amazing comment]

It looks delicious! Another alternative to eggs could be a tablespoon of custard and 2 cups water. It is so good for those that have allergies.

Liss on July 24, 2011 at 9:53 AM said... [Reply to this amazing comment]

@merosWhat a great tip, but silly question - is that for those who have egg white allergies, not egg allergies in general because custard is egg yolk based?


Frills in the Hills Copyright © 2009-2015