Having three children at home sometimes makes my cooking life a bit more complicated. Sometimes one kid will this, yet the other one prefer that, and the other other one will something else. Luckily, they all are agreed to this one particular food. It didn’t come easy. Before I found this recipe (which I will write down here), I’ve tried several formulas I found on internet. From the original one to one made by famous chefs. The result was mostly not that satisfying. Either its too “herb-y” or not fit to their taste.
One day I decided to make some modification on a recipe and added some things while ommit others. The result? They like it alot 🙂 Usually I combined the schnitzel with mashed peas (Gordon Ramsay’s recipe) and potato fries or mashed potatos.
Without further a do, here is the recipe.
Chicken Schnitzel (3-5 portion)
- + 300gr chicken fillet (I prefer thigh but breast is also OK)
- + 30gr all purpose flour
- + 100gr (or more when needed) Bread crumbs (fine version, not the one used for tempura)
- 2pcs eggs
- 2 tbsp milk
- Chilli powder (optional)
- Lemon (optional)
- + 20gr Parmesan cheese
- + 1 tsp oregano
- Cut the chicken fillet into 4, and then pound the chicken (using a meat pounder) until the thickness of the meat is even – approx. 0,5-1cm thick (I usually use a double cling wrap and put the meat in between to make it less messy and easier to season afterwards).
- Season the pounded meat with enough salt and pepper on both side, and optionally, drizzle the meat with a bit of lemon/lime juice. Set aside for at least 30 minutes before we start on doing the coating.
- For the coating, prepare three deep board or bowls. First one is for the flour (added with salt, pepper and chilli powder (optional)), the second one is for the battered egg (mixed with the milk), and the third one is the crumb coating (mixed with the grated parmesan cheese, oregano, salt, pepper, and chilli powder).
- Preheat the oil in a pan using medium heat. And then prepare the schnitzel accordingly.
- Pat the prepared (chicken) meat using kitchen towel/paper. Then coat the meat with accordingly: the flour, the battered egg, the crumb, back again to the egg, and then lastly to crumb coating. Optionally, if you prefer less thick coating you can skip the redundan coating (the extra coating with the egg and the crumb). But do check whether the whole meat is completely coated or not! This is important to make sure that the meat won’t dry out (overcooked) when we fry them in the pan. Also don’t forget to pat the crumb (a bit) so that they would stick to the meat.
- Fry the chicken in the frying pan (I used a large diameter pan because then I can put two pieces of the coated meat on one time frying, thus more sufficient 😁). Make sure the meat is covered with the oil (at least on one side), and look carefully on the contacted side. When it already look brown, flip it and then press the cutlet with your spatula (especially in the middle side – to make sure that the cutlet receive the heat evenly). When necessary, you can repeat this process again (flipping the cutlet) until you reach the golden brown you desired.
- When the cutlet has reached the desired color, take it out from the pan, and drain the schnitzel using a paper towel (when I’m too lazy or in a hurry, I skip this one 😁)
- Your chicken schnitzel is ready to be served.
As for Gordon Ramsay’s mashed peas recipe, it’s really as simple as one two three. Melt the butter in a pan, throw and the diced red onion until cooked (regular onion would do as well), put in the (defrosted) peas, mash them with your spatula, add salt and pepper to taste, your mashed peas is done and also ready to be served 🙂
This is how they looked on my plate (the waffle fries are kant-en-klaar a.k.a ready to fry🤣)
Goodluck and have a nice day people!