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Three-cheese chicken schnitzel with caper mayonnaise
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Transform bulk chicken breasts into delicious meals for immediate enjoyment or convenient future meals by freezing.
Ingredients:
  • 4 (150g each) chicken breast fillets, trimmed
  • 82.50 ml plain flour
  • 3 eggs
  • 193.13 gm milk
  • 125.00 ml grated mozzarella cheese
  • 82.50 ml grated parmesan cheese
  • 62.50 ml grated tasty cheese
  • 500.00 ml dried breadcrumbs
  • Rice bran oil, for shallow frying
  • 81.68 gm whole-egg mayonnaise
  • 20.00 ml baby capers, rinsed, finely chopped
  • 20.00 ml finely chopped fresh flat-leaf parsley leaves
Instructions:
  • Cut the chicken breasts in half horizontally. Place a chicken piece between two sheets of plastic wrap and gently pound with a meat mallet until it's 5mm thick. Spread the flour on a plate, and in a separate shallow bowl, lightly whisk together the egg and milk. Mix the cheeses and breadcrumbs on another plate.
  • Coat 1 piece of chicken in flour, shaking off excess. Dip in egg mixture and then breadcrumb mixture. Double coat by repeating the egg mixture and breadcrumb mixture steps. Place on a large plate. Repeat with remaining chicken pieces, flour, egg mixture, and breadcrumb mixture.
  • Drizzle oil in a heavy-based frying pan ensuring the base is covered. Heat over medium heat. Cook chicken in batches for 3 to 4 minutes per side until golden and fully cooked. Place on paper towel to drain.
  • Prepare a flavorful caper mayonnaise by mixing together mayonnaise, capers, parsley, and 1 tablespoon of hot water in a bowl. Add a touch of freshly ground pepper to season.
  • Present the chicken alongside the zesty caper mayonnaise.

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