Chicken Schnitzel

Chicken Schnitzel is a great recipe that I discovered from Flavours magazine (September - October 2009). If I did not make an attempt to cook this dish, I would not know how crispy and tender the chicken breast can be. :)

As per the recipe, the chicken breast will need to be flatten upon cooking. So, I invest on a meat tenderizer, a kitchen tool that looks similar to a hammer. :) I knocked the chicken breast on both sides to flatten it. The whole process was like beating an enemy (the chicken of course), hoo hoo... pity the chicken. This step is the most important, otherwise the cooked chicken breast will be hard and too chewy.

I served the Chicken Schnitzel with hard boiled eggs and blanched sweet snow peas, turning it into a satisfying Western meal. Looks wonderful, isn't it?

Chicken Schnitzel (Recipe by Jean-Michel Fraisse) Serves 2 Ingredients:

1 and a half chicken breast, skinned, cut into 3 pieces and flattened
1 egg
salt and pepper to taste
80g flour
80g bread crumbs
cooking oil
50g butter

Method:

1. Preheat oven to 180 degree Celsius.

2. Beat egg with 1 tbsp of oil, salt and pepper. Coat the beaten chicken breast first with flour, then egg mixture and bread crumbs.

3. In a saute pan, heat up oil and butter, and saute chicken over medium heat till golden brown on both sides. Transfer to the oven to finish cooking. This will take about 5 to 10 minutes, depending on the thickness of the meat.