Chicken Schnitzel (Shi-nit-zal)

Published 1 year ago  in International Cuisine

Chicken Schnitzel (Shi-nit-zal)
2 cups breadcrumbs
1/4 cup finely grated parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley leaves
1/2 teaspoon garlic powder
1/2 cup plain flour
1 egg
1 tablespoon milk
500gm chicken breast
Cooking oil, for shallow-frying
Combine breadcrumbs, Parmesan, parsley and garlic powder on a plate. Season with salt and pepper. Place flour on a plate. Whisk egg and milk together in a shallow bowl.
Coat 1 piece of chicken in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining chicken, flour, egg mixture and breadcrumb mixture.
Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Serve with assorted salad.

Garlic Potato
500 gm potatoes
3 cloves garlic, finely sliced
Cooking oil for frying
1/2 cup all purpose flour
1 tsp garlic powder
salt and pepper to taste
Bring a large saucepan of salted water & garlic to the boil over high heat. Meanwhile, cut potatoes in cubes, then rinse under cold water. Blanch in boiling water for 5 minutes, then drain and transfer onto a clean tea towel, wipe and dry.
Coat potato cubes in flour, shaking off excess.
Heat cooking oil in a large frying pan. Transfer potatoes into frying pan and fry over medium heat until tender & nice Golden color outside, stir frequently so they don’t burn. Season with salt, some Garlic powder & pepper.


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