Dijon chicken schnitzel with a side salad – The Shakers and Bakers – Erin Scheepers (12) and Megan Santon (12)

  • _mg_26532 large chicken breast fillets
  • 1 clove garlic, minced
  • 70g Dijon mustard
  • 1/2 tsp ground cinnamon
  • 1 egg
  • 75g cornflakes
  • 1 & 1/2 tsp paprika
  • Sunflower oil for frying
  • Lemon cut into wedges – garnish

Salad:

  • Crispy lettuce
  • Baby cucumber, sliced
  • Cherry tomatoes
  • Olives
  • Feta cubes
  • Olive oil and balsamic vinegar to serve

METHOD:

  1. Slit each chicken breast and flap open
  2. Place chicken fillets between 2 sheets of cling wrap and bash it until tender and flat
  3. Whisk mustard, egg, garlic & cinnamon
  4. Place chicken in the above mixture and leave in mixture while you prepare crumbs
  5. Crush cornflakes by hand until it’s crumbed_mg_2686
  6. Add paprika to cornflakes, stir through
  7. Remove chicken from mustard bath and coat well with the crumbs, then place chicken on a rack for 5 to 10min to dry
  8. Heat oil in non-stick pan
  9. Once oil is hot fry chicken until golden on both sides
  10. Serve with prepared side salad and lemon wedges

Enjoy! Yum.Me!

 

 

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