We all love chicken cooked this way and it makes lots of schnitzels! Around 15.
I use gluten free breadcrumbs but use regular if you can. Gluten free bread is expensive here so when it’s on special or reduced I buy up big, process into breadcrumbs and freeze in ziplock bags. Due to the price and being a tight Scot I don’t even cut of crusts! These breadcrumbs were made from gluten free rolls!
If you would rather not fry the chicken it bakes well too, preheat the oven to 200 degrees Centigrade and bake for 25-30 mins.
The schnitzels can be frozen uncooked and cooked. Leftovers are popular in rolls as fast food chains chicken burger!
5 large chicken breasts
3 eggs, beaten
300g gluten free fresh breadcrumbs
2 tablespoons dried mixed herbs
2 tablespoons dried oregano
1 tablespoon salt
freshly ground pepper
Take each breast and cut into three chunks.
Line a chopping board with baking parchment, place a piece of chicken on and top with another piece of parchment.
Using the flat side of a meat tenderiser, bash the chicken into a thin shnitzel, around 3mm thick, set aside and repeat with the remaining chicken.
In a large bowl, combine the breadcrumbs, herbs, salt and pepper.
In another bowl, beat the eggs.
Dip the chicken into the egg and then into the breadcrumb mix to coat, set aside and repeat with the rest of the chicken.
Pour enough oil into a frying pan to just cover the bottom, heat over a medium high flame.
Once hot, add a few pieces of chicken, don’t over crowd the pan, cook until golden and crisp, turn over and repeat.