Chicken Schnitzel
Crispy chicken schnitzel coated in polenta and Parmesan cheese, served alongside a fresh rocket and tomato salad.
Ingredients
- 1.76 oz polenta (approx. 1/4 cup plus 1 Tbsp)
- 0.88 oz Parmesan cheese (finely grated, approx. 1/3 cup; provides flavor and helps the coating brown)
- 0 to taste salt (part of 'seasoning' in recipe)
- 0 to taste black pepper (part of 'seasoning' in recipe)
- 4 each skinless chicken breasts
- 2 tsp Dijon mustard
- 5 tbsp olive oil
- 3.5 oz rocket (arugula) (approx. 4 cups loosely packed)
- 2 each tomatoes (roughly chopped)
- 2 tbsp capers
- 1 each lemon (juiced, plus wedges for serving)
Instructions
- In a shallow bowl or baking tray, stir together the polenta and finely grated Parmesan with plenty of seasoning (salt and pepper). Bash the chicken breasts between 2 sheets of greaseproof paper or clingfilm with a rolling pin to flatten them a little until they are an even thickness.
- Brush the chicken with half of the Dijon mustard, then dip into the polenta and Parmesan mixture, covering them fully. Heat 2 tbsp of the olive oil in a large frying pan over medium heat, and fry the schnitzels for 5 minutes on each side, or until cooked through.
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