Serves 8
Schnitzels are a very popular dish in my home, especially as an additional meat dish when I have guests. But I was getting a bit bored with making the same dish so often, so I decided to jazz up the humble schnitzel with the addition of chili and parsley which resulted in a very tasty schnitzel with added zing!
Ingredients:
- Oil for frying
- 250g cornflake crumbs
- 1.5kg chicken breasts, cut into schnitzels (ask your butcher to do this for you)
- ½ cup flour
- 1 bunch parsley, finely chopped
- 2 medium red chillies, very finely chopped
- 5 eggs, beaten
- 1tsp salt
Method:
Have ready three bowls; in one bowl place the flour, in the second bowl mix the beaten eggs with the salt and in the third bowl mix together the cornflake crumbs, parsley and chili.
Heat the oil in a large frying pan in medium/high heat until oil is hot.
Dip each schnitzel first in the flour, shaking off any excess flour.
Then dip each schnitzel in the egg mix.
Finally coat the schnitzels in the cornflake crumb mix.
Add the schnitzels, two or three at a time, to the hot oil and cook for a couple of minutes on each side until golden and cooked through.
Remove from pan and place cooked schnitzels on paper kitchen towels to drain.
Continue in this way until all the schnitzels are cooked – you may find you need to add a bit of oil halfway through the frying.