INGREDIENTS
How ever many schnitzels you want = breast fillets
Flour (for gluten free use Chickpea flour)
Breadcrumbs - A mix of regular and chunky toasted (you can get the chunky from woolies)
(I use oragon rice crumbs mixed with chunky crumbs)
2 Eggs (beaten)
Seasoning
Fresh tomato
Fresh basil
Parmesan
Olive oil
HOW TO
Who needs shop bought schnitzels when you can make it yourself knowing exactly what's in it and what you're really putting in your body.
In 3 seperate bowls..
1) beaten eggs
2) Flour mixed with seasoning
3) Mixed breadcrumbs
To get breast fillets to resemble schnitzels, place one at a time on a wooden chopping board, cover with plastic (this is avoid bits of chicken getting stuck in the tenderizer because it's a pain in the ass to clean)
Take the tenderizer and bash the chicken fillets about until it's as thick as you like your schinitzel to be.
Firstly, coat both sides of the schnitzel well in the flour
Then give it a swish in the beaten eggs
and immediately thereafter coat with the breadcrumbs
You can fry it, but it's obviously a much better option to bake it. Give it a spray with olive oil so it can get nice and crispy. If you don't have olive oil in a spray bottle.. VERY sparingly drop some on the baking tray to coat the schnitzels by moving it around on the tray.
Bake for about 20min per side at 180 degrees.
Absolutely deeeevine topped with freshly chopped basil, tomato and freshly grated parmesan.
Serve with oven roasted veggies.
No comments:
Post a Comment