Categories: Chicken,Flour,Lemon,Milk,Oil,Potato,Tasty Soup

Lemon and pecan crumbed chicken schnitzel

January 31st, 2012
    Ingredients
  • 1/2 cup plain flour
  • 1/3 cup milk
  • 1 egg
  • 2 cups fresh breadcrumbs
  • 1/2 cup finely chopped pecans
  • 1 tablespoon finely chopped lemon thyme leaves
  • 1 teaspoon finely grated lemon rind
  • 2 (250g each) chicken breast fillets, halved lengthways
  • vegetable oil for shallow-frying
  • steamed chat potatoes, green beans and lemon wedges, to serve

Method
Place flour on a plate. Whisk milk and egg together in a shallow bowl. Combine breadcrumbs, pecans, thyme and lemon rind on a plate.
Using a meat mallet, pound chicken until 1cm-thick. Coat 1 piece of chicken in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a cooking tray. Repeat with remaining chicken, flour, egg and breadcrumb mixtures.
Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 3 to 4 minutes each side or until bakeed through. Drain on paper towel. Serve with potatoes, beans and lemon wedges.


via: tastysoup.info

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