Seeded Chicken Schnitzel – Chicken fried in a crispy breadcrumb, fennel seed, sesame seed and nigella seed coating. This is one of the tastiest things I’ve made in a while. The mix of seeds bring so much flavour to the crispy coating and the chicken inside stays moist. I served my Seeded Chicken Schnitzel with Sauerkraut, pickles and homemade garlic mayonnaise. For a simple garlic mayonnaise, simply mix one crushed (into a paste- you don’t want chunks of garlic) with about 100ml mayonnaise and some lemon zest or juice.
If you liked my Seeded Chicken Schnitzel, then try out my other Chicken Recipes.
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Recipe
Serves 2
Difficulty Level: Home Cook
Ingredients:
Seeded Chicken Schnitzel :
- 2 chicken breasts
- 2 slices of stale bread
- Heaped tablespoon each of white sesame seeds, black sesame seeds, nigella onion seeds and fennel seeds
- Plain flour
- 1 egg, beaten
- Salt and pepper
- Sunflower oil, for frying
- Sauerkraut, pickles and garlic mayo, to serve
Method:
- Blitz the bread in a food processor or blender into breadcrumbs
- Mix in all the seeds and season well with salt and pepper.
- Use a meat tenderiser to bash the chicken breasts into thin escalopes (try and make them as level as you can)
- Put a couple tablespoons of flour on one plate, the beaten egg in another and finally the breadcrumb and seed mix in another plate.
- Coat each chicken breast lightly with flour. Then dip in the egg, dripping off the excess. Finally dip into the breadcrumb and seed mix, coating thoroughly.
- Put around an inch of sunflower oil in a large frying pan and heat to 180 or until a breadcrumb browns in 10 seconds (if it browns quicker than this, it is too hot)
- Fry the chicken on each side for 3-4 minutes until golden brown and crisp.
- Drain the Seeded Chicken Schnitzel on paper towels. Serve with pickles, sauerkraut and garlic mayo.
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