How to make Colin's delicious chicken schnitzel
Ingredients
4 chicken breasts
220g packet panko breadcrumbs
1/2 bunch sage, finely chopped
50g red quinoa
75g rolled oats
40g poppy seeds
3 free-range eggs
2 Tbsp milk
300g plain flour
Sea-salt flakes and freshly ground black pepper, to season
Vegetable oil, to deep fry
Finely grated zest and juice of 1 lemon
SLAW
6 chard leaves, finely chopped
200g red cabbage, finely sliced
1 red onion, finely sliced
1 bulb fennel, finely sliced
1 bunch flat-leaf parsley leaves and stalks, roughly chopped
1/2 cup mayonnaise
Juice of 1 lemon
Extra virgin olive oil, to drizzle
Method
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Using a large knife, slice chicken breasts horizontally (not cutting all the way through), and open like a book, so they are double-size.
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Put breasts between 2 layers of cling film and lightly flatten with a small mallet (or rolling pin), out to about 5-10mm (don’t make them too thin).
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In a bowl, combine panko breadcrumbs, sage, quinoa, oats and poppy seeds. In a separate wide bowl, lightly whisk eggs with milk. Put flour on a plate and season. Coat chicken in flour, then egg wash and finally with crumb mix – patting crumbs onto chicken to ensure even coverage. Transfer to a baking tray lined with baking paper.
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In a large saucepan, heat oil until it reaches 180°C on a thermometer. Deep-fry chicken, in batches, for 5 minutes, until golden and cooked through. Transfer to a plate lined with paper towel to drain, loosely covering to keep warm while cooking remaining chicken. Sprinkle grated zest over chicken and season with salt while warm. Drizzle over juice.
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Meanwhile, for Slaw, toss chard, cabbage, onion, fennel and parsley in a large bowl. Add mayonnaise and juice. Season. Drizzle with a little olive oil.
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Serve chicken schnitzel with the slaw.
Essential kitchen items to make this recipe
- Large knife (for slicing the chicken breasts).
- Small mallet or rolling pin (for flattening the chicken).
- Bowl (for combining breadcrumbs, sage, quinoa, oats, and poppy seeds).
- Wide bowl (for whisking eggs with milk).
- Baking tray lined with baking paper (for transferring coated chicken).
- Large saucepan (for deep-frying the chicken).