Chicken Schnitzel
Everyone loves a chicken schnitzel, and for very good reason.
We have a cracking and simple recipe for one from @eatlikeagirl who, unusually, pairs hers with a chilli tomato sauce and some in season wild garlic.
1 tbsp olive oil
1 clove garlic, peeled and finely chopped
1 chilli, as hot as you like them (or more if you desire!)
1 x 400g tin tomatoes
1 tsp sugar
1 tsp cider vinegar
12 leaves wild garlic
2 chicken breasts
100g breadcrumbs
50g plain flour
2 eggs
Sea salt
50g butter
Olive oil
Greaseproof paper
Kitchen foil
Start with your sauce. Heat 1 tbsp olive oil in a pan and add the garlic and chilli. Stir through for a couple of minutes then add the tomatoes, sugar and vinegar. Fill the empty tomato tin half way with water and swirl it to get the remaining tomato out. Bring to the boil, and turn the heat down. Let it simmer while you prepare the chicken.
Cover a chicken breast with some greaseproof (about double its size). Tenderise it with a meat hammer, or something heavy like a heavy pot until it us flat and thin, about double the size. Repeat with the other chicken breast.
Prepare three bowls or plates with flour in one (with some sea salt), breadcrumbs in another and two beaten eggs in the third. Dip the chicken in the flour first ensuring it is completely coated, then dip in the egg, again, ensuring it is completely covered and then the breadcrumbs. Repeat with the remaining chicken breast.
Fry them one at a time. Heat half the butter and about the same amount of olive oil in a frying pan and fry the chicken for about 3-4 minutes on each side, turning carefully. You can check they are done by cutting into them but this should be more than enough time for a thin piece of chicken. When the first one is done, place it on a heated plate covered in foil while you prepare the other. Repeat.
When the chicken is done, wilt the wild garlic in the pan with a little sea salt. Check the seasoning of the sauce and blend it sauce (not essential). Serve the schnitzels on the sauce with some wild garlic on the side.
We have a cracking and simple recipe for one from @eatlikeagirl who, unusually, pairs hers with a chilli tomato sauce and some in season wild garlic.
1 tbsp olive oil
1 clove garlic, peeled and finely chopped
1 chilli, as hot as you like them (or more if you desire!)
1 x 400g tin tomatoes
1 tsp sugar
1 tsp cider vinegar
12 leaves wild garlic
2 chicken breasts
100g breadcrumbs
50g plain flour
2 eggs
Sea salt
50g butter
Olive oil
Greaseproof paper
Kitchen foil
Start with your sauce. Heat 1 tbsp olive oil in a pan and add the garlic and chilli. Stir through for a couple of minutes then add the tomatoes, sugar and vinegar. Fill the empty tomato tin half way with water and swirl it to get the remaining tomato out. Bring to the boil, and turn the heat down. Let it simmer while you prepare the chicken.
Cover a chicken breast with some greaseproof (about double its size). Tenderise it with a meat hammer, or something heavy like a heavy pot until it us flat and thin, about double the size. Repeat with the other chicken breast.
Fry them one at a time. Heat half the butter and about the same amount of olive oil in a frying pan and fry the chicken for about 3-4 minutes on each side, turning carefully. You can check they are done by cutting into them but this should be more than enough time for a thin piece of chicken. When the first one is done, place it on a heated plate covered in foil while you prepare the other. Repeat.
When the chicken is done, wilt the wild garlic in the pan with a little sea salt. Check the seasoning of the sauce and blend it sauce (not essential). Serve the schnitzels on the sauce with some wild garlic on the side.