Quick chicken schnitzels

Name: Quick chicken schnitzels
Prep time: 15 min
Cook time: PT15 plus chillingM
Yield: Serves 4
Cuisine: German recipes
Ingredients: 4 free-range chicken breasts; 150g fresh breadcrumbs; 75g feta, crumbled; 2 tbsp fresh thyme leaves; 1 large free-range egg; 2-4 tbsp olive oil; Lemon wedges, buttery new potatoes and stir-fried greens, to serve

Easy
November 2008

Easy
November 2008

Serves 4

Home-made chicken schnitzels are a real midweek treat and, with this recipe, you can feed four hungry mouths for less than a tenner.

Nutrition: per serving

Calories: 456kcals
Fat: 19.3g (6.1g saturated)
Protein: 41.8g
Carbohydrates: 30.5g (1.2g sugar)
Salt: 1.8g

Nutrition: per serving

Calories: 456kcals
Fat: 19.3g (6.1g saturated)
Protein: 41.8g
Carbohydrates: 30.5g (1.2g sugar)
Salt: 1.8g

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Ingredients

4 free-range chicken breasts
150g fresh breadcrumbs
75g feta, crumbled
2 tbsp fresh thyme leaves
1 large free-range egg
2-4 tbsp olive oil
Lemon wedges, buttery new potatoes and stir-fried greens, to serve

4 free-range chicken breasts
150g fresh breadcrumbs
75g feta, crumbled
2 tbsp fresh thyme leaves
1 large free-range egg
2-4 tbsp olive oil
Lemon wedges, buttery new potatoes and stir-fried greens, to serve

Method

Flatten the chicken breasts between 2 sheets of cling film using a rolling pin.
Mix the breadcrumbs with the feta and fresh thyme leaves in a bowl. Season well.
In a separate bowl, beat the egg. Dip each chicken breast in the egg, turning to coat, then coat in the breadcrumbs and transfer to a plate.
Chill the schnitzels until you’re ready to eat, then heat the olive oil in a frying pan and fry the schnitzels, 1 or 2 at a time, for 3-4 minutes each side, until golden.
Serve with lemon wedges, to squeeze over, buttery new potatoes and stir-fried greens, if you like.

Method

Flatten the chicken breasts between 2 sheets of cling film using a rolling pin.
Mix the breadcrumbs with the feta and fresh thyme leaves in a bowl. Season well.
In a separate bowl, beat the egg. Dip each chicken breast in the egg, turning to coat, then coat in the breadcrumbs and transfer to a plate.
Chill the schnitzels until you’re ready to eat, then heat the olive oil in a frying pan and fry the schnitzels, 1 or 2 at a time, for 3-4 minutes each side, until golden.
Serve with lemon wedges, to squeeze over, buttery new potatoes and stir-fried greens, if you like.

delicious. tips

Rather than flattening the chicken breasts, make a slit in them and stuff the pocket with a mixture of crumbled feta and thyme. Egg and breadcrumb them, pan-fry for 3-4 minutes each side, then finish off in an oven preheated to 190°C/fan170°C/gas 5 for 15 minutes, until golden and crispy.

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