Lemon and pecan crumbed chicken schnitzel

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How to make Lemon and pecan crumbed chicken schnitzel

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:20
  • Total Time : 0:30

Ingredients

  • 1/2 cup plain flour
  • 1/3 cup milk
  • 1 egg
  • 2 cups fresh breadcrumbs
  • 1/2 cup finely chopped pecans
  • 1 tablespoon finely chopped lemon thyme leaves
  • 1 teaspoon finely grated lemon rind
  • 2 (250g each) chicken breast fillets, halved lengthways
  • vegetable oil for shallow-frying
  • Chat potatoes, steamed, to serve
  • Green beans, steamed, to serve
  • Lemon wedges, to serve

Method

  • Step 1 Place flour on a plate. Whisk milk and egg together in a shallow bowl. Combine breadcrumbs, pecans, thyme and lemon rind on a plate.
  • Step 2 Using a meat mallet, pound chicken until 1cm-thick. Coat 1 piece of chicken in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a baking tray. Repeat with remaining chicken, flour, egg and breadcrumb mixtures.
  • Step 3 Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 3 to 4 minutes each side or until cooked through. Drain on paper towel. Serve with potatoes, beans and lemon wedges.

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