CATERINA’S SERIOUSLY GOOD CHICKEN SCHNITZEL
Caterina and I have been friends for 20 years, and it was only a month ago that I tried her famous chicken schnitzel for the first time. Oh my, it's next level in the schnitzel world, it's no wonder the recipe has been in the family for so long. I know you're all thinking "It's just schnitzel, what's the big deal?". Make a batch, and then reconsider the question.
The salt, cheese and herbs in the panko crumb work together in harmony to form the tastiest crunch, while the chicken remains succulent and tender. It's a fantastic lunch or dinner option, and the whole family will absolutely love it.
For the crumb
2 cups Panko breadcrumbs
1 cup Parmesan cheese
1/4 cup chopped parsley
4 grinds of Maldon Sea Salt Flakes
Pinch cracked pepper
For the chicken
1 cup plain flour
5 eggs, beaten & seasoned with grinded Maldon Sea Salt flakes & cracked pepper
8 Chicken thigh fillets, flattened with a meat cleaver
Olive oil, for frying
- Combine the breadcrumbs, parmesan cheese, parsley, Maldon sea salt and pepper in a large flat dish. Set aside.
- Spread the flour out onto a large flat dish. Set aside.
- Place the eggs, salt and pepper in a large shallow bowl. Set aside.
- Dip each chicken piece in the flour, coating evenly on both sides. Dip each floured chicken piece into the egg mixture, and then into the breadcrumb mixture, ensuring the chicken is well coated with crumbs. Repeat with all the chicken.
- Place the olive oil in a large frying pan, coating the entire base of the pan, approximately 1cm in depth. Heat the pan over medium heat until a breadcrumb sizzles when placed into the oil. You will need to fry the chicken in multiple batches, approximately 2-3 pieces at a time, depending on the size of the pan. Place 2-3 pieces of chicken schnitzel in the pan, ensuring the chicken is not overlapping. Fry until the underside is slightly golden, then turn the chicken over and fry the other side until it is slightly golden. Remove from the heat and drain on paper towel.
- Season with grinded sea salt flakes and pepper, to taste.