Friday, October 29, 2010

Chicken Schnitzel Recipe

I'm plain horrible at cooking. I've mastered a couple dishes and I'm pretty good at appetizers, but when it comes to following a recipe, for some reason nothing ever works out!
I'm addicted to the Australian Masterchef cooking show competition, way better than the American version. Recently, they began airing Masterchef Junior. I was completely blown away by how well kids 8-12 can cook. I don't even know how the ingredients they cook with!
Anyways, they were teaching TV viewers how to make a simple Chicken Schnitzel. I told myself that I'll give this a try and if this doesn't work out - I would give up on cooking completely.

For once, I bought fresh herbs, which made all the difference in the taste, but they are also very pricey! I followed the recipe & ingredients and guess what? It turned out absolutely delicious! I was amazed that I produced something so yummy. Even my super picky kid had a couple bites.

I'm very happy to share this recipe with you

Ingredients:
200g crustless sourdough bread, diced
50g parmesan cheese, grated
6 sprigs thyme, leaves only
2 sprigs rosemary, leaves only
2 tablespoons parsley leaves
Pinch salt and pepper
1 chicken breast fillet (use 2, otherwise you'll have lots of crumbs left over)
1 egg
2 tablespoons milk
70g plain flour
80ml olive oil
40g butter, chopped

1. Process sourdough and parmesan in a food processor until fine crumbs. Add herbs and season with salt and pepper, process until finely chopped. Transfer to a plate.

2. Cut the chicken breast horizontally into thin steaks. Place in between 2 sheets of cling film and lightly pound with the flat side of meat mallet to flatten.

3. Whisk egg and milk together in a bowl. Coat one piece of chicken in flour and shake to remove excess. Then dip the chicken into the egg mixture. Then coat the chicken in breadcrumbs, pressing firmly to coat. Repeat with remaining pieces of chicken and crumbing mixtures.

4. Heat oil in a large frying pan over medium heat, cook chicken in batches, for 4-5 minutes each side or until tender and golden. Reduce heat to low and add butter around the chicken. Cook until crispy, remove and place on to the paper towel-lined baking tray.

Source: http://www.masterchef.com.au/chicken-schnitzel-with-grilled-eggplant-and-heirloom-tomato-salad.htm

14 comments:

Amanda said...

Great Blog. I am returning the favor and I am your newest follower. Thanks for stopping by.

Amanda

SassyScorp said...

New follower from the hops. Stop over my blog and say hi sometime.

Amy said...

New follower of yours from the Friday blog hops! Love your recipe! I posted a Chicken Pot Pie recipe and a recipe for some super yummy pumpkin cupcakes that are very easy to make and SO DELICIOUS! Stop by for some great recipes!!

Haute Mom said...

Looks delish!
I am returning the follow. Thanks for stopping by Haute Mom.
http://kelleyhautemom.blogspot.com

Grandma Bonnie said...

I am following back thanks.

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Marie said...

Hi there,

New follower from the Blog Hops. Love the blog...so cute. :)

Hope you'll come by and visit/follow me too.

Marie
The Things We Find Inside

Emy said...

This looks so good!

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This Beautiful Mess said...

Following back! Great blog! God bless!

http://thisbeautifulmessofmine.blogspot.com

*~Petra~* said...

Mmmm... looks yummy. I'm following back. :)
Petra
http://donuts2crumpets.blogspot.com

Samantha said...

following back!
thanks!

http://havesippywilltravel.blogspot.com/

Anonymous said...

I love that show! The stuff they cook is amazing, and the only reason i can cook are cause of recipes ... i still have my pancake problems though...

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