- 4 skinless chicken breasts, thickly sliced
- 100g plain flour
- 1 tsp smoked paprika
- 2 eggs, lightly beaten
- 80g coarse breadcrumbs
- 50g finely grated parmesan
- 1 tbs finely chopped flat-leaf parsley
- 80ml extra virgin olive oil
- 2 tbs butter
Method
Preheat oven to 180C. Gently flatten each slice of chicken breast with a meat mallet or a heavy glass. Combine flour and smoked paprika and season well. Place the beaten egg in a separate bowl. Combine crumbs, Parmesan and parsley in a third bowl and season well. Dust each piece of chicken in the flour mixture, then the egg and finally the crumb mixture. Place on a tray and set aside. Heat half the olive oil and half the butter in a large frypan over medium-high heat until the butter foams. Add half the chicken and fry for 1-2 minutes until golden brown, turn and cook remaining side, then transfer to a baking tray. Wipe out the pan and repeat with the remaining schnitzels. Serve with cucumber and green goddess dressing.
Serves 4
Almost pickled cucumber
3 Lebanese cucumbers, quartered lengthways
1 garlic cloves, thinly sliced
1 tbs white wine vinegar
½ tsp honey
2 tbs dill, finely chopped
¼ lemon, juiced
1 tsp za’atar
Method
Combine cucumber and a pinch of salt in a bowl. Add garlic, vinegar and honey, and toss to combine and leave to marinate for half an hour then add dill, lemon juice and za’atar.
Green Goddess
- ½ cup each flat-leaf parsley, coriander, basil, dill and mint leaves
- 1 garlic cloves, roughly chopped
- ¼ lemon, juiced
- 200g Greek yoghurt
- 45g tahini
Method
Place herbs, garlic, lemon juice and 1 tbs water in a blender and whiz to a rough paste. Transfer to a bowl with yoghurt and tahini. Whisk well to combine and season.
