Chicken Schnitzel was not invented in Australia. But its popularity in the country makes it is impossible to exclude from an Aussie website. This is a very quick and easy to follow recipe. It also forms the base of our Chicken Parma recipe, in case you are in the mood for Schnitzel, but with more sauce and cheese.
Chicken Schnitzel and Chicken Parma are staples at Australian pubs and RSLs. RSLs, or Returned and Services Leagues, are support clubs for people who have served in defense of the country.
- 1 boneless, skinless chicken breast
- 1/4 cup of Avocado or similar oil
- 1/4 cup of plain flour
- 1 egg
- 1 cup panko or bread crumbs
- Sea salt and pepper to taste
1. Cut the chicken lengthwise into two pieces
2. If either piece is too wide use a meat tenderizer to thin the piece.
3. Set up a breading station that includes one bowl or plate with flour, one bowl with a beaten egg, and one bowl or plate with panko or bread crumbs
4. Season the chicken breasts liberally with salt and pepper
5. Coat each piece of breast with flour, shaking off any excess. Then dip the piece in the beaten egg before coating with the panko or bread crumbs. Set aside.
6. Heat a quarter of a cup of avocado or similar oil in a frypan at medium to high heat.
7. Place one piece of breast in the oil and fry until the bread is golden, around 3-5 minutes per side.
8. Repeat with the second piece of breast.
9. Serve with lemon and parsley. Enjoy!