March 7, 2019
Although originally a European dish, Schnitzel is very popular in Australia where it is very common on pub and restaurant menus. It is easy enough to make, and of course the spicing/seasoning varies from chef to chef. Our version is seasoned with our Tomato, Olive and Basil Salt (a blend which is bang full of Umami) but other ideas are Cuban Seasoned Salt, Cajun Blend or if you are a fan of hotter food, Lemon, Chilli and Fennel Salt. You can accompany your Schnitzel with your favourite kind of fried potato, with some spaghetti dressed with olive oil, salt and pepper, or for a lighter meal, with some crispy green salad.
1Take your chicken fillet and turn it upside down, making a cut underneath the ‘fat’ bit on the edge so you can flatten it out, making the whole thing an even width.
2Have your flour ready on one plate, on another your breadcrumbs which you have seasoned with the Tomato, Olive and Basil salt, a good grind of pepper and the parsley, and in a shallow dish the beaten egg.
3Dip the chicken fillet first in the flour, then in the egg, then in the breadcrumbs, making sure that the chicken is well coated at each stage.
4In a deep frying pan heat an inch or two of olive or sunflower oil on a moderate flame (test the heat of the oil by throwing in a few breadcrumbs – if they sizzle and rise to the top, the oil is good). Carefully lie the breaded chicken fillet in the oil and fry, turning frequently, until the chicken is golden brown.
5Remember that it is very important to make sure the chicken is cooked thoroughly – you can check by making a small cut into the thickest part of the fillet, making sure there is no pinkness at all.
6When the chicken is ready, lift from the pan and place on some kitchen towel to remove any excess oil, and let the chicken rest for a few minutes before serving.