Chicken Schnitzel

Ingredients

• 500g / 17.64oz skinless Chicken breast fillets
• 120g / 4.23oz fresh Wholegrain sourdough breadcrumbs
• 35g / 1.23oz grated Parmesan cheese
• 1 tbsp finely chopped Flat-leaf parsley leaves
• 1 tbsp Sesame seeds
• 0.5 tsp freshly ground Black pepper
• 0.5 tsp grated Lemon zest
• 40g / 1.41oz Plain flour
• 2 large Eggs
• 2 tbsp Extra virgin olive oil

Preparation

1. Slice each skinless Chicken breast fillet (500g / 17.64oz) in half horizontally. Beat with a meat mallet until about 5mm thick.
2. Combine 120g / 4.23oz fresh Wholegrain sourdough breadcrumbs, 35g / 1.23oz grated Parmesan cheese, 1 tbsp finely chopped Flat-leaf parsley leaves, 1 tbsp Sesame seeds, 0.5 tsp freshly ground Black pepper, and 0.5 tsp grated Lemon zest in a shallow bowl.
3. Put 40g / 1.41oz Plain flour in another shallow bowl. Whisk 2 large Eggs in a third shallow bowl.
4. Dust the Chicken fillets in the flour, then dip into the Egg, turning to coat. Finally, toss the Chicken in the breadcrumb mixture, covering all sides.
5. Heat 2 tbsp Extra virgin olive oil in a large frying pan over medium heat. Cook the Chicken in batches for 5 minutes on each side or until golden and cooked through.