Succulent pieces of schnitzel are coated with panko breadcrumbs and parmesan for ultimate crunch and taste.
- 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.
- 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.
- 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.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set