Lemon Myrtle Chicken Schnitzels
About this Recipe
Cooking Time
20
Prep Time
10
Cuisine
- Australian
Serves
4
cooking style
PROTEIN / DIET
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!
Ingredients
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Method
- 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.
Notes
- Alternative cooking methods
- Substitutes
- Links to paired recipe ideas
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