Fresh Crumbed Chicken Schnitzel
Fresh Crumbed Chicken Schnitzel is very popular cut in the hospitality industry. Using the breast of the chicken we thinly slice it into schnitzel, using one of our crumb mixtures we batter and crumbed to create an easy dinner for you to take home. If you want to try make your own, give one of the recipes below a go.
Gordon Ramsay’s Chicken Parmesan Recipe
- 2 cups fresh breadcrumbs
- 1/3 cup finely grated parmesan cheese
- 1 tablespoon finely grated lemon rind
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 1 teaspoon garlic powder
- 1/2 cup plain flour
- 1 egg
- 1 tablespoon milk
- 550g chicken breast schnitzel (uncrumbed)
- Vegetable oil, for shallow-frying
- Combine breadcrumbs, parmesan, lemon rind, parsley and garlic powder on a plate. Season with salt and pepper. Place flour on a plate. Whisk egg and milk together in a shallow bowl.
Coat 1 piece of chicken in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining chicken, flour, egg mixture and breadcrumb mixture.
Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Serve
Tips for handling and cooking Chicken:
- Make sure you defrost/store in the fridge on the bottom shelf to prevent leakage. Do not defrost in the mircowave or bench as the chicken will reach a unsafe temperature.
- Avoid cross-contamination by using separate utensils until cooked. Once cooked do not use utensils that were used prior to cooking unless they have been washed thoroughly.
- Cook chicken to atleast 75˚C, use a meat thermometer and insert into this thickest part of the chicken insuring you have reach the desired temperature.
- Make sure there is no blood when your cut into it, the juices that run should be clear.
This recipe was used from Food in a Minute:
Contact M&M Master Butchers for advice on this product here: