Nicknamed “chicken cutlets” based on the Italian crumbed veal dish “cotoletta’ , this chicken schnitzel recipe is a regular staple in any Aussie-Italian kitchen.

Ingredients

Serves 6

• 4 chicken breasts

• 2 cups breadcrumbs

• 1/2 cup parmesan cheese, finely grated

• 1/2 bunch parsley

• 3 garlic cloves, diced

• 1 teaspoon garlic salt

• Pepper, to taste

• 2 eggs

• Olive oil for frying

Method

1. Slice the chicken breast. Slice the chicken breast into 1.5cm slices on the longest edge. Each breast should give you around three slices. Set aside.

2. Prepare the parsley and garlic. Finely dice the garlic, and the parsley.

3. Prepare the crumbing mix and eggs. In a lasagna tray, combine the breadcrumbs, parmesan, fresh garlic, garlic salt, parsley and pepper. In a seperate shallow bowl, add the eggs and lightly whisk.

   If you don’t have enough eggs, you can also add a bit of milk to the egg mix.

4. Crumb the chicken. To crumb the chicken:

   • Take a slice of chicken and submerge it in the whisked egg, ensuring both sides are completely covered.

   • Take the egg coated chicken and drop it into the crumb mix. Flip so the wet chicken catches crumbs on all sides. (Use your hands, or tongs – up to you)

   • Place the crumbed chicken on a plate.

   • Repeat!

5. Fry the chicken. In a frypan, add a layer of olive oil about 1cm thick and heat. To check if the oil is hot enough, drop a pinch of breadcrumbs into the pan. When they start sizzling, you’re good to go. Fry until golden brown on each side, and place on a plate with a paper towel before serving.

Tip: If you have leftover breadcrumb mix, the combination used in this recipe can be used to make meatballs. I like to make both on the same day, and freeze leftovers for later.