Main/Meat

Chicken Schnitzel

Time: 2 hr Yields: serves Cost: $4.51 per serve Difficulty: 3/10

From Mum, one of the first things I remember being able to cook with any confidence. In most of the places I’ve lived in, part of the preparation for this is taking the battery out of the smoke detector. Cooked for Aunty when we lived in Five Dock. The oil and the burnt bits are part of it. Serve with mash, peas and tomato sauce.

Ingredients

  • Chicken breast 2 kgs
  • Eggs 4 whole (plus spare)
  • Breadcrumbs 400 grams (plus spare)
  • Olive oil 2 cups (egregious)

Steps

  1. Lay the breasts out flat and cut horizontally across into large thin slices, 5mm or so. You could tenderise with the meat hammer. Pile onto a plate.
  2. Lay out 2 large bowls and a plate. Crack eggs into first bowl and beat lightly with fork. Pour breadcrumbs into second bowl.
  3. Individually dredge each slice of chicken through the egg, then the breadcrumbs, then place on plate.
  4. Heat 0.25 cup oil to smoking in each of two large frying pans over a notch less than highest heat. Set out another plate and lay 2 sheets paper towel onto it.
  5. Place 2 large schnitzels or equivalent into each pan in a single layer with space around them.
  6. Fry for 3 minutes, then flip and fry for another 2 minutes. Less if thin or only one in the pan. Remove to paper towel lined plate, cover with another 2 sheets paper towel and lightly press.
  7. Repeat frying until schnitzels are all cooked, quickly replenishing the pans with another scant 0.25 cup oil each time. Allow the burnt crumbs to build up in the pan. Expect 5 batches.