Lemony Schnitzel

Another family favorite with a bit of twist. I found this recipe from Australian’s Women’s Weekly cookbook a few years back, served it to the children at the daycare center and they loved it. The hint of lemon pepper added to the breadcrumbs was a good idea. This is one quick meal to prepare as well for easy nights or relaxing weekends. I made this for dinner the other night and served it with bean and tomato salad, simple yet delightful.

Lemon and Pepper Schnitzel

  • 4 breast fillets (or you can use tenderloins, allow 3-4 pieces per person)
  • 1/4 cup plain flour
  • 2 eggs, lightly beaten
  • 1 tbs milk
  • 1 cup packaged breadcrumbs
  • 1/2 cup lemon pepper
  • vegetable oil, for shallow frying

Method:

1.   Using meat mallet, gently pound chicken, one piece at a time, between sheets of plastic wrap until 1 cm thick. If you are using tenderloins, you don’t need to pound them but just gently press them flat with your palm.

2.   Whisk flour, egg, milk together in a shallow bowl; combine breadcrumbs and lemon pepper in a second shallow bowl. Coat chicken pieces, first in egg mixture then in breadcrumb mixture.

3.   Heat vegetable oil in a large frying pan; shallow fry chicken, until browned and cooked through. Drain on absorbent paper.

Normally, you will have three separate bowls for the flour, the egg mixture then breadcrumbs. I just find that whisking the flour with the eggs and milk does the job as well.

Shallow fry chicken pieces. Alternatively, you can bake them in the oven for 25-30 minutes at 180C degrees. Place them on lightly greased baking tray and bake uncovered.

You can serve the schnitzels (breast part) sliced in half or pieces with the bean salad or leave them whole.

For the bean and tomato salad:

  • 400g green beans (or you can mix yellow and green beans together to add more color, for visual appeal to your salad)
  • 4 medium tomatoes (I use truss tomatoes for salads as I find them richer and sweeter in taste), seeded and sliced thickly
  • 50g watercress sprigs
  • 2 tbs olive oil
  • 1 tbs white wine vinegar (you can use red wine vinegar if you wish)
  • 2 tsp wholegrain mustard
  • 2 tbs coarsely chopped fresh tarragon
  • 2 tbs coarsely chopped fresh chervil
  • 2 tsp drained green peppercorns, crushed

1.   Boil, steam or microwave beans until tender and to your liking. Personally, I prefer crisp vegetables especially when serving them as part of a salad mix.

2.   Once done, rinse beans under cold water; drain.

3.   Place beans in a large bowl with the rest of the salad ingredients; toss to gently combine. Cover and refrigerate until required.

Plate up and enjoy a simple but delightful meal!

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This entry was published on February 22, 2012 at 5:25 am. It’s filed under cooking, food, Quick Meals, recipes, Vegetarian and tagged , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

8 thoughts on “Lemony Schnitzel

  1. Your photos are awesome. Love the chicken recipe and the salad looks delicious.

  2. Very tasty indeed. Yum.

  3. Looks great, but what why do they call it a schnitzel? I’m learning something new 🙂

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