Description

CRUMBED CHICKEN SCHNITZEL
Ingredients provided:
• Chicken fillet
• Batter
• Crumb mixture
• Vegetables (if using)
Ingredients from own source:
• Salt and pepper
• Oil
Equipment required:
• Cutting board and rolling pin
• Dish towel
• Strong plastic bag
• Bowl
• Tongs
• Large plate for crumbing
• Small bowl and basting brush
Instructions:
• Start earlier than you expect with this recipe – see freezing step *!
• Empty the batter into the bowl.
• Tip half the crumb mixture onto the large plate. Keep aside.
• Place the dish towel on a sturdy surface and place the cutting board on top of the towel.
• Put the chicken into the plastic bag and beat with the rolling pin on the cutting board to 1 cm thickness. Don’t overdo it or pieces of chicken will break off.
• Discard the bag and season the chicken with salt and pepper.
• Using the tongs, dip the chicken into the egg batter, let drip a bit and then place on top of the crumb in the plate. Pour the rest of the crumb mixture over the chicken. Press lightly with your hand the ensure good adherence all over.
• *Place the plate with the chicken on it in the freezer for 20 minutes. (This is worth it, I promise*) and remove a rack from the oven/air fryer before setting the oven/air fryer to 200°C.
• Pour some oil into the small bowl.
• Remove the frozen chicken from the freezer, place on the rack and brush with oil both sides.
• Place the rack with the chicken in the hot oven/air fryer and bake 15-20 minutes.
• Remove the chicken and serve with vegetables.

*Freezing the coated chicken sets the batter and crumb. If you bake it directly after coating, the batter and crumb drips while the chicken is baking and sticks to the rack, making a mess and leaving you with partly coated chicken.