Chicken Schnitzel with Rosemary and Parmesan Crust
October 16, 2012 in Chicken
If you and the one that lives with you had words, this is not the recipe to make. You just might take some frustration out on the chicken breast, and before long you will have something that looks like the dogs played with it, and that we don’t want, 1 to 1 ½ cm, that how thick you want the schnitzel, but wait, I’m getting ahead of myself, lets start from the start.
4 chicken breasts
4 tsp dry rosemary
¼ cup very finely grated fresh parmesan
1 cup bread crumbs
Flour for dusting
2 eggs beaten
Oil for frying
1 Tbls butter
Put the chicken breasts (each one separate) in between 2 sheets of cling wrap, and with a rolling pin or wine bottle (empty one preferable) beat the chicken breast until about 1 to 1 ½ cm thick, and remember, be careful, it’s not the time or place to get rid of your frustration.
Mix together the bread crumbs, rosemary and parmesan.
Season the flatten breasts with salt and pepper. Dust in the flour, shake of any excess flour and dip in the beaten egg. Cover with the crumb mixture.
Heat enough olive oil to cover the base of a pan in about 2mm of oil, add butter to the oil. Fry the schnitzels until golden brown on both sides.
Serve with thick cut potato wedges (if it’s done in duck fat, so much better) and a nice mushroom sauce on the side.
Pour yourself a glass of wine and enjoy.