Most of us won’t deny that crumbing food can sometimes be a labour of love but the reward of these moist chicken snitzels coated in walnut sourdough breadcrumbs with herbs was just delightful. Having made my own schnitzels now I don’t think I will be buying them from a butcher again as they were so much better.
When Roy and I go shopping together we tend to get excited about meat, it is a luxury in our house. Every now and again when Roy came back from work in PNG he would spot the schnitzels and demand them. The last lot we had were terrible the meat so thin that you were eating mostly breadcrumbs fried in oil. We haven’t had them for months and now making my own I am convinced yet again homemade is always better.
I made up a loaf of walnut sourdough to create the breadcrumbs for the schnitzels so it would be both bread and nuts. For those who want to put the extra dedication into making their own loaf you will need to prepare it a few days in advance. Use this recipe just omit the blue cheese.
The best method of making anything crumbed is preparation and an organised working space. I create a small production line from the chicken, to flour, to egg, to breadcrumbs to pan and lastly on to paper towel. I line up the individual plates in a row so it is easy to work. Also I have one hand my left usually for picking up the chicken and dunking it in the flour, then to the egg. My right hand takes over and picks up the chicken and then press it into the breadcrumbs to then place it in the pan. Keeping the mess from piling up on my fingers.
- 2 chicken breasts
- 4 slices of sourdough*
- ½ cup of herbs, parsley, rosemary, thyme, basil
- 1 egg
- ¼ cup flour
- 1 tsp paprika
- salt and pepper
- 150g butter
- olive oil
- Start off by preparing your chicken. I cut off the tenderloin , then cut the chicken breast in half if you were butterflying it but cut the whole way through. So I would get three pieces of meat per chicken breast. Repeat to the remaining chicken breast.
- Make the breadcrumbs in a food processor by tearing up the bread in to chunks, place in the herbs and whiz to combine. I like my breadcrumbs a little chunky and not so fine. Adjust to your liking.
- Working with one piece of meat at a time lay down a piece of plastic on a chopping board then lay the meat on top. Top with a second piece of plastic*. Then using a mallet or flat side of a meat tenderizer* work the meat to a thickness of no greater than 1cm.
- Make the egg wash by whisking the egg with 2 tbsp of water. Make the flour to coat the chicken by adding the paprika and season with salt and pepper.
- Coat the chicken with flour, then coat in the egg mixture, place the chicken into the breadcrumbs and coat well patting down to make them stick.
- Cook the schnitzels in a hot pan with melted butter and a little olive oil, turning after 3 minutes and cook for a further 3 minutes. Or until golden brown on both sides.
- Drain them on paper towel before serving with your choice of sides and a generous squeeze of lemon juice.
You can use any sort of bread if you wish however sourdough adds a nice tang to the schnitzels. If you can't get your hands on a loaf with nuts you can simple add ⅓ cup when you are making the breadcrumbs.