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Lemon and herb chicken schnitzels
Lemon and herb chicken schnitzels
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Pair juicy schnitzels with creamy pasta and tender broccolini for a delectable feast.
Ingredients:
  • 4 Free Range Chicken Breasts, trimmed
  • 82.50 ml plain flour
  • 500.00 ml fresh wholemeal breadcrumbs (see note)
  • 1 lemon, rind finely grated
  • 125.00 ml flat-leaf parsley leaves, finely chopped
  • 62.50 ml sage leaves, finely chopped
  • 40.00 gm butter
  • Extra-light olive oil, for frying
  • 250g dried egg tagliatelle pasta
  • Steamed broccolini, to serve
  • Lemon wedges, to serve
Instructions:
  • 1. Preheat your oven to 130°C. 2. Place a chicken breast between 2 sheets of plastic wrap and use a meat mallet or rolling pin to flatten it to a thickness of 4mm.
  • Mix flour with a pinch of salt and pepper on a large plate. In a shallow dish, gently beat the eggs. In another shallow dish, blend breadcrumbs with lemon zest, parsley, and sage.
  • Gently dust chicken in seasoned flour, shaking off any extra. Dip in egg then generously coat with breadcrumb mixture, using your fingertips to press the crumbs firmly onto the chicken.
  • In a large frying pan, melt 1 tablespoon of butter. Add enough oil to fill the pan to a depth of 1cm. Heat over medium-high heat until hot. Cook schnitzels in batches for 2 to 3 minutes on each side until golden brown. Drain on paper towels, then keep warm in the oven on a baking tray while cooking the rest of the schnitzels.
  • While waiting, boil pasta in a large pot of salted water until tender. Drain and return to the pot. Mix in the remaining 1 tablespoon of butter and season with salt and pepper. Gently toss to coat. Serve schnitzel with pasta, broccolini, and lemon wedges.

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