We eat chicken quite often and I never tire of thinking up different ways to serve it. Chicken schnitzel is a delicious recipe that’s so versatile and I serve it with cheese and bacon potato skins, salad and a sour cream and chive dip. It’s lovely in a brioche bun with mayonnaise or in a wrap with some green salad and chilli jam.
It smells amazing when the rosemary in the breadcrumbs is sizzling away in the pan. Imagine how chuffed I am that it’s rosemary growing in my garden especially since it’s the only surviving herb in sight!
1 teaspoon onion granules
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 teaspoon rosemary
2 slices brown bread
Cup of plain flour
1 egg – beaten
2 chicken fillets – flattened
2 tablespoons olive oil
Add your onion granules, salt, pepper and mix to fully combine.
Whizz up your bread snapped into pieces and your rosemary in a separate mixing bowl with a stick blender or pop in your blender. Add your onion granules, salt and pepper and mix thoroughly.
Wrap each chicken breast in cling film or wax wrap and flatten with a rolling pin.
Heat your olive oil in a frying pan.
Remove cling film or wax wrap and dip the chicken into the flour, then the beaten egg and lastly the crumbs mixture making sure every inch is coated.
Pan fry turning every now and then until fully cooked through.
Serve when they are golden and crispy.