Crunchy parmesan chicken

Cooking Meat Crunchy parmesan chicken

Succulent pieces of schnitzel are coated with panko breadcrumbs and parmesan for ultimate crunch and taste.

Lables: Low carb Low kilojoule Fish free Peanut free Shellfish free Tree nut free
  1. Combine breadcrumbs, parmesan, parsley and lemon rind on a plate. Season with salt and pepper. Whisk egg in a bowl. Place flour on a plate. Coat 1 piece of chicken in flour, shaking off excess. Dip in egg and coat in breadcrumb mixture. Transfer to a plate. Repeat with remaining chicken, flour, egg and breadcrumb mixture. Cover, refrigerate for 30 minutes.
  2. Meanwhile, make Tomato relish: Combine tomato sauce, sugar, vinegar and sweet chilli sauce in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer for 25 minutes or until thickened. Remove from heat.
  3. Add enough oil to a deep frying pan to come 5mm up side of pan. Heat over medium-high heat (see tip). Cook chicken, in 2 batches, for 5 minutes each side or until golden and cooked through. Drain on paper towel. Serve schnitzel with Tomato relish and green beans.

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1 cup dried panko breadcrumbs
1/2 cup finely grated parmesan
2 tbsp chopped fresh flat-leaf parsley
3 tsp finely grated lemon rind
1 egg
1/4 cup plain flour
4 chicken schnitzel
Alfa One rice bran oil, for shallow-frying
steamed green beans, to serve
1 cup Fresh tomato sauce
2 tsp brown sugar
2 tsp balsamic vinegar
2 tsp sweet chilli sauce

Adv

Autors
Preparation time
20
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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