Rated 5 out of 5 based on 2 votes
- 2 x chicken breast
- 2 cups cornflake crumbs
- 2 cups plain flour
- 2 x eggs
- 1 tspn onion powder
- 1/2 tspn chilli flakes
- 2 Tbls fresh parsley, finely chopped
- 1/2 tspn dried garlic
- 1/4 cup parmesan, grated *optional*
Place the chicken breasts on a cutting board and using a very sharp knife cut the breasts in half horizontally. Place once piece of the chicken breast on a separate cutting board. Place a piece of cling wrap over the top of the breast meat. Using a meat mallet or rolling pin, hit the chicken breast out until about 1cm thick. Set aside and repeat with remaining pieces.
On a dinner plate place the cornflake crumbs, onion powder, chilli flakes, parsley and garlic and toss to combine. On another plate place the plain flour, salt and pepper and toss to combine. Set aside. In a small bowl place the eggs and lightly beat.
Heat a heavy base fry pan on medium heat and drizzle a good amount of olive oil to cover the base. Working quickly, place the chicken breast in the plain flour mixture coating both sides and then placing into the egg wash. Making sure the breast is fully covered in the egg mixture, place straight into the crumb mixture coating evenly. Place straight into the frying and repeat with remaining breast pieces.
Cook for about 3-5 minutes or until golden brown and flip cooking for a further 2-3 min or until golden brown.
Serve with fresh coleslaw and a lemon wedge.
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WE love schnitzel.
Schnitzel and coleslaw is a winning combination! …. I meant to give this 5 stars but hit the button too soon sorry!