My Lemon Myrtle Chicken Schnitzels are a zesty native twist on an Aussie family-favourite classic.
The Lemon Myrtle leaves in the crumb along with the touch of zest, adds a refreshing twist to the crisp, crunchy outer crust. I like to use panko breadcrumbs in this recipe as they’re a coarser texture so go nice and crunchy when fried or baked.
Serve these golden beauties alongside a fresh green salad or some homemade chips and a fresh lemon wedge and enjoy!
Directions
Place your chicken breasts between two pieces of glad wrap and beat them flat with a mallet or rolling pin – this is both to flatten them for even and quick cooking, and to tenderise the meat. Season each side with a pinch of salt.
Place the flour on a plate, the beaten eggs in a bowl, and the breadcrumbs, lemon rind, salt, sage and lemon myrtle, in another. Lightly coat each breast in flour, then douse in egg, then finally coat in your lemon myrtle-breadcrumb mixture.
Place a large pan on a medium-high heat with a good glug of olive oil and cook the schnitzels – two at a time – for around 4 minutes on each side, or until cooked through.
Remove and place on a piece of paper towel to drain and serve with your fresh lemon wedges.
