Ingredients
- Free range chicken breast
- Eggs
- Wheat flour
- Panko bread crumb
- Salt and pepper
Method
- Cut chicken breast in half cover with baking paper and pound to even thickness ( not thin)
- Sprinkle with salt and pepper , roll in flour, shake off excess.
- Roll in egg shake of excess.
- Press into panko set aside .
- Heat oil on high , when bubbling ( test with end of schnitzel) gently lower away from you two pieces into oil , cook 3 minutes turn over cook a further 3 minutes.
- Place on paper towel on a plate to soak up oil, repeat until number desired is cooked.
Recipe shared with us by Beck Hughes,
Canteen Manager of Weeroona College.
The Weeroona College Students investigated the difference between a home-made and frozen store bought chicken schnitzel for health, flavour, cost and ethics – with the winner being home-made!!
