Our schnitzel is full of flavour as it’s breaded with a dukkah and sourdough crumb, which adds a lovely crunch from the sesame, cumin and coriander seeds.
This Week
2 Dec - 8 Dec
Tips
- When cooking the schnitzel you want to be pretty generous with the amount of olive oil you use as this will help it go golden brown and crispy.
- Make sure you don’t have the pan too hot so that the outside doesn’t burn before the chicken has cooked through.
- If you find the exterior is starting to burn bu tit hasn’t cook in the centre, place into the oven at 180 degrees for 5 – 10minute or until cooked through.
Shortcuts
You can make this schnitzel with beef or venison instead. Simply purchase a schnitzel cut of meat from your local butcher or grocery and bread as you would the chicken, note that the piece of meat may be thinner and need less cooking time.
Ingredients
- 450 grams chicken breast or tenderloins
- 1 cup bread crumbs (2 pieces sourdough)
- Zest of 1 lemon
- ½ cup of dukkah
- ¼ cup flour
- 2 eggs (cracked and beaten)
- Olive oil for shallow frying
Method
- If you are using chicken breast, slice in half lengthways to create two thinner fillets.
- Place one tenderloin or chicken fillet at a time between parchment paper, pound with a rolling pin (or heavy object) until approx. 0.5 cm thick. Set aside and repeat with the remaining tenderloins.
- Moving onto breading your tenderloins. You’ll need three separate bowls, one for the flour, the other for the eggs and the other for your breadcrumb, dukkah and lemon zest.
- Working with one piece of chicken at a time. Firstly coat in the flour mixture, then the eggs, and finally the breadcrumb mixture, gently pressing the breadcrumbs into the chicken so they stick. Place on a large plate or baking sheet. Repeat with the remaining tenderloins and place to the side until you are ready to cook.
- Add oil to a large pan, over a high heat. Once hot add the chicken, making sure not to over cram the pan as this will prevent the chicken from going crispy. Cook until cooked through and lightly browned on both sides, 3 to 4 minutes per side. Transfer the chicken onto a plate lined with a paper towel.
Variations
You can make this schnitzel with beef or venison instead. Simply purchase a schnitzel cut of meat from your local butcher or grocery and bread as you would the chicken, note that the piece of meat may be thinner and need less cooking time.
More Recipes
Newsletter
Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox