Herbed Schnitzel with All-Purpose Schnitzel Seasoning

All-Purpose Schnitzel Seasoning (for the flour)*

1 x 55g packet The Spice People Sweet Paprika

1 x 40g packet The Spice People Garlic Powder

1x 40g packet The Spice People Onion Powder

Schnitzel

500g chicken breasts* pork, turkey or chicken schnitzel steaks

½ cup plain flour

1¼ tbsp of the above seasoning

2 eggs

1½ cups panko breadcrumbs

1½ tbsp The Spice People Italian Spaghetti Herbs

¼ cup light olive oil, for shallow frying*

To serve

120g rocket

Lemon wedges

To make a batch of the schnitzel seasoning, combine the sweet paprika, garlic powder and onion powder in a small airtight container. Mix well and store sealed in the pantry.

Remove meat from the fridge and pat dry with paper towels. Place the flour in a shallow bowl and mix through 1¼ tablespoon of the schnitzel seasoning.

Beat the eggs in a second bowl.

Combine the panko breadcrumbs with The Spice People Italian Spaghetti Herbs.

Coat each chicken breast lightly in the seasoned flour, shaking off excess.

Dip into the egg, then press firmly into the herbed panko crumbs until well coated on both sides.

 Heat a generous layer of oil in a large frying pan over medium-high heat.

Fry the schnitzels for 3-4 minutes per side – you can cover the pan with a lid to help the schnitzels cook through better, until golden brown and cooked through.

Serve hot with lemon wedges and rocket.

Macros – Per
Serve

Calories: ~1,150 kcal

Protein: ~97g

Fat: ~60g

Carbohydrates: ~52g

 *Note: if you prefer to keep the spices in their pouches, simply use 2 tsp sweet paprika, 1½
tsp garlic powder and 1½ onion powder for the above recipe. We used chicken breasts in this recipe, which require a little longer cooking die to being thicker than schnitzel cuts. Pork, turkey or chicken schnitzel steaks work well here, adjust the cooking down by about 1-2 minutes per side for those. You can cook the schnitzels with less oil but the result will not be as golden and crunchy.