Here''s the recipe...(Serves 4 with heaps of leftovers)
1.5kg chicken breast fillets (all skin and fat removed).
breadcrumbs (1kg bag - but you''ll have some left over)
*600ml thickened cream
*1/2 cup grated permesan cheese
*1/4 cup finely chopped parsley
*2 tbs sweet paprika
*1/2 tsp coarse black pepper
*2 tsp salt
*3 cloves garlic (finely chopped)
In a large salad bowl mix the eggs, cream, parmesan, garlic, parsley, salt, pepper and paprika with a wisk. (all the ingredients with * next to them). Cover with glad wrap and put in fridge.
Cut each chicken breast into three so you have three chunky pieces of chicken. Repeat till all chicken is cut.
(Get the mix back out of the fridge and have nearby)
Put a piece of gladwrap on a chopping board. Put 2 pieces pieces of chicken onto board at a time, cover with another piece of gladwrap, and using a heavy mallet, pound the chicken until about 1/2" thick (2.5cm). I usually turn the chicken over and bang it from the other side. Don''t be too aggressive though or the chicken will tear.
Drop the pounded chicken into the coating mix and push down with a wooden spoon to make sure it is covered.
Continue until all chicken has been pounded (and added to the mix).
All the chicken will now be in the coating mix. Give it a good stir with the wooden spoon (but gently so the chicken does not tear).
Empty breadcrumbs into a deepish tray (lasagne tray would be good).
One at a time, lift a piece of chicken from the coating mix, shake excess off on side of bowl and lay down on the breadcrumbs. Use dry hand to bury the chicken beneath the crumbs. Turn breast over once or twice and press crumbs into place. (Use one hand for the wet work, the other for the dry work...so they don''t get all breacrumby and gluggy).
Put crumbed breast onto clean plate.
Continue crumbing chicken till all done.
You will have a good stack of schnitzels ready to fry. I often put the plate of crumbed chicken into the freezer while I clean up the bench. I''ve heard this helps the breadcrumbs stay on, but they on either way!).
I recommend using olive oil for a better flavour when cooking these.
Pour olive oil into a frypan (about 1/2" up side of pan). Wait till it is hot but not spitting. Gently lay three pieces of breast into the pan. (More or less, depending on size of pan - leave some room between each piece).
Cook for about 4-6 minutes and or until golden brown when lifted wih egg-lifter. Turn over and cook other side till golden brown. Transfer to a plate with greasproof paper or brown paper bag to absorb any excess oil.
Keep heat at medium level and continue till all schnitzel''s are done. You will need to use more oil as you go. Make sure you wait till it is heated before adding more chicken.
These are a staple meal in my husband''s Italian family. Most Italians call them "chicken cutlets".
The same principle can also be used with tender veal for "veal cutlets".
They can be served hot with mashed potatoes and veges, or with roast veges in winter, or served with salad, crunchy bread and a nice light white wine in summer.
Very nice also for sandwiches the next day. I slice the cold cutlets on the diagonal for lunches - as they go further way when cut this way.
I made these recently when visiting my aunty and her grown up daughters. They were a great success.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3774g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 8311 (59%)|
|Amt Per Serving||% DV|
|Total Fat 923.4g||1231 %|
|Saturated Fat 533g||2665 %|
|Monounsaturated Fat 280.8g|
|Polyunsanturated Fat 48g|
|Cholesterol 4422mg||1361 %|
|Sodium 45899.2mg||1583 %|
|Potassium 5454.6mg||144 %|
|Total Carbohydrate 133.1g||39 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 128.7g|
|Protein 1262.7g||1804 %|
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Calories per serving: 14002
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