Lemon and herb chicken schnitzels

Lemon and herb chicken schnitzels


Serve these schnitzels with hot buttery pasta and steamed broccolini for a complete meal.

The ingredient of Lemon and herb chicken schnitzels

  1. 4 chicken breasts fillets, trimmed
  2. 1/3 cup plain flour
  3. 2 eggs
  4. 2 cups fresh wholemeal breadcrumbs (see note)
  5. 1 lemon, rind finely grated
  6. 1/2 cup flat-leaf parsley leaves, finely chopped
  7. 1/4 cup sage leaves, finely chopped
  8. 2 tablespoons butter
  9. Extra-light olive oil, for frying
  10. 250g dried egg tagliatelle pasta
  11. Steamed broccolini, to serve
  12. Lemon wedges, to serve

The instruction how to make Lemon and herb chicken schnitzels

  1. Preheat oven to 130u00b0C. Place chicken between 2 sheets plastic wrap. Pound with a meat mallet or rolling pin until 4mm thick.
  2. Combine flour and salt and pepper on a large plate. Lightly whisk eggs in a shallow dish. Combine breadcrumbs, lemon rind, parsley and sage in a separate shallow dish.
  3. Lightly coat chicken in seasoned flour, shaking off excess. Dip in egg then coat in breadcrumb mixture, pressing crumbs on with fingertips to secure.
  4. Place 1 tablespoon butter in a large frying pan. Pour oil into pan until 1cm deep. Heat over medium-high heat until hot. Cook schnitzels, in batches, for 2 to 3 minutes each side or until golden. Drain on paper towel. Place on a baking tray in oven to keep warm while cooking remaining schnitzels.
  5. Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender. Drain and return to saucepan. Add remaining 1 tablespoon butter and season with salt and pepper. Toss gently to coat. Serve schnitzel with pasta, broccolini and lemon wedges.

Nutritions of Lemon and herb chicken schnitzels

fatContent: 722.497 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 64 grams carbohydrates
fibreContent: 1 grams sugar
cholesterolContent: 60 grams protein

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