My sister Case recently ate her way through Austria on a grand schnitzel tour. Well, that’s how she refers to her uni exchange trip anyway. She sent me pics of many a gorgeously thin Wiener schnitzel the size of a large dinner plate. So jel! I recall doing the same thing when Cork Daddy and I travelled through Europe in a past life, pre kiddies. Talk about the Heathrow injection.
Schnitzel has always been one of my favourite indulgences but unlike so many friends, I’ve never gone for a parmy and wouldn’t order a schnitty covered in gravy. I reckon it takes away from the perfectly crunchy coating and I hate to see the crumbs go soggy. A good schnitzel needs nothing more than a nice side salad and a bit of tomato sauce for good measure.
Growing up, many school holidays were spent at Mim and Pa’s wheat and cattle property in Trangie, where they’d butcher their own meat. Beef schnitzel was a regular occurrence at the dinner table and I used to love being Mim’s dogsbody, bashing out the meat, dipping it in flour, dunking it in to the egg and pressing down the bread crumbs. I just remember never being too crash hot on the washing up!
Mim used to make corn fritters with the leftover flour and eggs and she would always serve the schnitzel with her famous mashed potato and veggies. These days, Mim and I often joke about who is the Head Chef at family gatherings and who answers to whom. All I know is that if it weren’t for Mim – my love of good food and cooking would not be so ingrained.
So this is my take on a Friday night tv dinner. Chicken is my meat of choice this time and it’s certainly better than any take away. Cork Daddy and I have a jam packed weekend ahead – one of those ones where you feel as though you’re a chook running round with it’s head cut off, so I’m really looking forward to a night in on the couch.
Since writing this blog I can’t remember the last time I watched anything on telly. So tonight…
Netflix – what have you got for me?
Basically there is method to the madness here. The flour sticks to the meat, the egg sticks to the flour and the crumbs stick to the egg.
homemade chicken schnitzel
2 x chicken breasts
4 x pieces of sliced bread
2 x cups of plain flour
2 x eggs
Salt and freshly cracked pepper
Vegetable oil, for frying
A knob of butter
Bread rolls, lettuce leaves, mayonnaise and tomato sauce, to serve
- Trim any excess fat from the chicken breast and slice the breasts in half down the middle, butterflying them.
- Using a rolling pin or meat mallet, and putting the meat between some baking paper, bash the meat out so that it is nice and thin and all pieces are of an even thickness.
- In a blender or food processor, make breadcrumbs with the sliced bread. Pour out on to a plate.
- Set up a plate with flour on it, seasoned with a generous amount of salt and pepper and reserve.
- In a shallow bowl, whisk the eggs together with a splash of water, using a fork.
- Now it’s time for the production line. One chicken piece at a time, rub it in flour on both sides, dip in the egg mixture being sure to cover the whole piece and then dunk in the breadcrumbs, patting them in to the meat and shaking off any excess crumbs.
- When you are ready to cook the schnitzel, in a large non stick frying pan heat a good couple of glugs of vegetable oil – enough so that it reaches about 1.5cms up the sides of the pan.
- Add the knob of butter and stir it around in the oil.
- Once the oil is beginning to bubble, start adding the chicken pieces to the pan one at a time. Be very careful not to overcrowd the pan here because you don’t want the temperature of the oil to drop too much. It’s also important to keep an eye on the temperature because if the oil is too hot – the chicken will just burn on the outside and too low, the meat will start to absorb the oil.
- After a couple of minutes on each side, reserve the cooked chicken on to a plate lined with absorbent kitchen paper to drain off any extra oil.
- Serve straight away or you can let the chicken cool, cover it in glad wrap and pop it in the fridge for later.
- Cook extra as the schnitzel makes for the perfect lunch the next day, sliced and tossed through a salad.
- Kids love this chicken as well! Why not turn them in to chicken nuggets. Simply cut the chicken breast in to smaller pieces.
- You can also make this schnitzel using veal, topside beef steak or pork tenderloin.
- Add some grated parmesan cheese and fresh flat leaf parsley to the breadcrumbs if you like.
- The salted Turkish bread rolls from Bakers Delight are the best to use here.
- Serve the chicken with salad, steamed vegetables or as part of a burger with any salad extras you like.
Playing around with my friend, Gen’s tripod thingy below. I filmed the making of this dish and have been very frustratingly teaching myself how to edit videos on iMovie. Putting it in the too hard basket for now – but watch this space.
If you make this chicken schnitzel please leave your comments below, or send me a pic here as I would love to share it on the blog. xx