Chicken Schnitzel

Ingredient

·       2 cups fresh breadcrumbs

·       1/3 cup finely grated parmesan cheese

·       1 tablespoon finely grated lemon rind

·       2 tablespoons finely chopped fresh flat-leaf parsley leaves

·       1 teaspoon garlic powder

·       1/2 cup plain flour

·       1 egg

·       1 tablespoon milk

·       550g chicken breast schnitzel (uncrumbed)

·       Vegetable oil, for shallow-frying

Method

1.    Combine breadcrumbs, parmesan, lemon rind, parsley and garlic powder on a plate. Season with salt and pepper. Place flour on a plate. Whisk egg and milk together in a shallow bowl.

2.   Coat 1 piece of chicken in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining chicken, flour, egg mixture and breadcrumb mixture.

3.   Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Serve.