Chicken Schnitzel
Ingredients:
• Chicken Fillets (1 per person)• 1 whisked egg for every two chicken breasts
• 1 tablespoon of white flour per chicken breast (tapioca flour also works really well for this recipe)
• 1 tablespoon of breadcrumbs per chicken breast
• Salt and Pepper
• 1 tablespoon of Donegal Rapeseed Oil per chicken breast
• 1 wholemeal pita pocket per person
Honey Mustard Sauce:
• ½cup of Greek or Greek style yogurt
• 3 teaspoons of Donegal Rapeseed Honey and Mustard Dressing
Instructions
- Set out your flour, breadcrumbs and whisked eggs into individual bowls – allowing one tablespoon of flour and breadcrumbs per fillet. Add a decent pinch of salt and pepper to the flour mix.
- Place your chicken fillets on a large piece of cling film and cover over with another piece (alternatively use a sandwich bag) and start bashing them with a rolling pin or meat cleaver. Your aim is to flatten out the chicken to about 1/4 inch of thickness.
- Then, piece by piece – dip the chicken into the egg, then into the flour and finally into the breadcrumbs.
- When all the pieces are ready, heat the rapeseed oil on a high heat in a frying pan and cook two pieces at a time for about 8 minutes on each side until golden in colour. Always make sure the chicken is cooked through by slicing the middle slightly with a knife – if it’s still pink then cook for a further few minutes.
- A couple of minutes before all the schnitzels are ready, start preparing your pita pockets and any bits you might want to add to the pocket. I usually add some sliced gherkins, tomatoes and a slice of cheese.
- For the Honey Mustard Sauce, simply combine the two ingredients together and use it to spread on both sides of the pita pockets.
- Add the schnitzels to pita pockets – top with your extras and serve with some homemade potato wedges. Any left over Honey Mustard Dip is perfect as a dipping sauce for wedges and fries.
