Chicken schnitzel with herbs and Parmesan
Pounded chicken fillets are dredged in flour, dipped in egg and coated with panko before frying in hot oil. For added flavor, Parmesan and herbs are mixed into the bread crumbs.
Servings 4 people
Ingredients
- ½ cup all-purpose flour
- 1 egg (or use the white from an extra large egg), beaten
- 1 cup bread crumbs (panko was used here)
- 2 tablespoons grated Parmesan
- 2 teaspoons herbes de Provence or your choice of herb blend
- 4 chicken thigh fillets
- 1 teaspoon salt
- ¼ teaspoon pepper
- cooking oil for frying
Instructions
- Place the flour in a shallow bowl, the egg in a second shallow bowl and the panko, tossed with Parmesan and herbs, in a third bowl.
- Place the chicken fillets on a sheet of cling wrap, sprinkle in the salt and pepper evenly, cover with another sheet of cling wrap then pound with a kitchen mallet until of uniform thickness.
- Dredge each fillet in flour, dip in egg then coat with breadcrumbs.
- Heat enough cooking oil in a frying pan to reach a depth of at least an inch and a half.
- Over medium-low heat (so as not to burn the cheese-laden breadcrumbs), fry the chicken fillets until golden and crisp, two to three minutes per side.
- Serve your chicken schnitzel while hot.
