Foodie Friday - Schnitzel

Continuing with our culinary trip around the world, today's recipe is of Austrian origin. Its the Schnitzel. This lovely, juicy fried breaded chicken breast is one of my favourites (like most of the recipes I posted so far) and it really takes me back to my childhood. My mum and my nan have their own versions but this in my own twist on it.

The following recipe will feed 2 very hungry adults or 4 normal portions

Ingredients

Vegetable oil, enough for shallow frying the chicken breasts
4 large Chicken breasts, butterflied
Flour
2 Eggs, beaten
Bread crumbs
Seasoning, Salt and Pepper

Notes

• You can also cut the chicken breasts into thick strips before coating them  - kids love it.
• Bread crumbs - for best results use Panco bread crumbs (Japanese shavings) but can also use store bought Bread crumbs, sold in every supermarket. You can make your own by using stale bread (alternatively dry fresh bread in the oven) and blitz in a food processor until you have crumbs.
• You can add grated Parmesan cheese to the bread crumbs but this will brown quicker so you will have to finish the cooking process in a pre heated oven, 180 degrees for about 15 minutes.
• Best served with Potato chips or mash but can be served with Rice, Noodles, Pasta or Salad.

Preparation

• The Chicken should be butterflied or alternatively, use a meat hammer to flatten it out so it cooks evenly. I prefer to butterfly it to avoid tearing the meat.
• Pour Flour into large plate and season with Salt and Pepper.
• Place the beaten Egg on another plate.
• Pour Bread crumbs into yet another plate. 
• Heat the oil in a skillet / frying pan until it is hot enough but not burning. If you have food thermometer, it should be 180 degrees. 
• In the meantime, dip each Chicken breast in Flour, coating both sides.
• Next, dip each Chicken breast in the beaten Egg, coating well on both sides.
• Finally, dip each Chicken breast in the Bread crumbs, coating well on both sides. Depending on which Bread crumbs you use, you can "double dip": after the first coating in Bread crumbs, dip again in the beaten Eggs and in the Bread crumbs - This will work well with the Panco crumbs but not so much with the fresh Bread crumbs.
• Once the oil is ready, fry each coated Chicken breast on both sides, until golden.
• Transfer onto a plate with paper towel to absorb any oil and sprinkle with Salt.
• If your Chicken breast is slightly thicker on one side, check it is cooked before serving by making a small cut in the thick end. If not cooked, cook in a pre heated oven, 180 degrees for about 10-15 minutes.
• Serve and enjoy

Bon Appetite