Chicken Schnitzels w/ Parmesan Crust & Salsa Verde
MAKES 2 SCHNITZELS
PREP TIME: 40 MINS
COOK TIME: 30 MINS
Ingredients
FOR THE PARMESAN CRUST
1 CUP PANKO BREAD CRUMBS
1/4 CUP FINELY GRATED PARMESAN
ZEST 1 LEMON
2 TSP DRIED OREGANO
GENEROUS CRACK SALT & PEPER
FOR THE SALSA VERDE
1 CUP MINT & PARSLEY
1/2 RED ONION, SLICED
2 GARLIC CLOVES, BASHED
1 TBSP RED WINE VINEGAR
2-3 ANCHOVY FILLETS (OPTIONAL)
1 TBSP CAPERS (+ 2 TSP CAPER BRINE)
2 TBSP LEMON JUICE
1 TBSP EVOO
GENEROUS CRACK SALT & PEPER
TO SERVE
DRIZZLE HERB INFUSED OIL
1 TBSP FINELY GRATED PARMESAN
SLICED LEMON CHEEKS
Equipment
LARGE PAN
FOOD PROCESSOR
SHARP KNIVES
Method
FOR THE SCHNITZELS
1. BEGIN BY PREPARING YOUR BREADING STATION. PLACE ALL PARMESAN CRUST INGREDIENTS ON A PLATE AND GENTLY TOSS TO COMBINE. PREPARE YOUR FLOUR ON ONE PLATE AND WHISKED EGGS IN A WIDE BOWL (BIG ENOUGH TO DIP THE CHICKEN).
2. AFTER BUTTERFLYING YOUR CHICKEN BREASTS, PLACE CLING WRAP OVER THE TOP AND USE A MEAT TENDERISER (OR ROLLING PIN IF YOU DON'T HAVE) TO FLATTEN CHICKEN. AIM FOR ABOUT 25MM OR 2.5CM THICK.
3. COAT YOUR CHICKEN IN FLOUR, DIP IN EGG BEFORE FINISHING WITH THE CRUST/CRUMB. REPEAT WITH SECOND CHICKEN FILLET AND SET ASIDE.
4. HEAT EVOO IN A FRY PAN OVER MEDIUM/HIGH HEAT.
5. SHALLOW FRY YOUR SCHNITZELS ONE AT A TIME (DEPENDING ON THE SIZE OF YOUR FRY PAN). START WITH A COUPLE OF MINUTES ON ONE SIDE AND CHECK AT AROUND THE 4-5 MINUTE MARK (AS YOU DON'T WANT TO BURN THE CRUST).
6. FLIP AS REQUIRED TO ENSURE AN EVEN COOK/GOLDEN AND JUICY FINISH. A COUPLE OF TIMES THROUGHOUT, TILT YOUR FRY PAN TOWARD YOU AND USE A SPOON TO BASTE THE CHICKEN.
7. COOK FOR AROUND 15 MINUTES TOTAL (WILL DEPEND ON THE THICKNESS OF YOUR CHICKEN).
FOR THE SALSA VERDE
1. PLACE ALL INGREDIENTS FOR THE SALSA VERDE IN A FOOD PROCESSOR.
2. PROCESS UNTIL YOU HAVE A SLIGHTLY COARSE BUT MOSTLY SMOOTH CONSISTENCY.
3. TASTE AND ADJUST ACCORDING TO YOUR LIKING (SALT, ACIDITY ETC).
4. SPOON FROM THE FOOD PROCESSOR INTO A BOWL AND SET ASIDE UNTIL SERVING.
TO SERVE
1. SPREAD A THIN LAYER OF THE SALSA VERDE ALONG THE BOTTOM OF A PLATE (1 SCHNITZEL PER PLATE).
2. TOP WITH THE SCHNITZEL.
3. FINISH WITH A SPRINKLE OF FINELY GRATED PARMESAN, A DRIZZLE OF HERB INFUSED OIL (OPTIONAL) AND A LEMON CHEEK PER PLATE.
4. SQUEEZE LEMON JUICE ALL OVER SCHNITZEL AND ENJOY!
