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
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!
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