Parmesan chicken schnitzel

Vanessa Lewis

Served with my zucchini and mint salad, this simple but delectable chicken schnitzel takes summer comfort food to another level.

Ingredients

1 cup	Panko breadcrumbs
½ cup	Parmigiano-reggiano, grated
2 Tbsp	Italian seasoning
½ cup	Flour
1 sprinkle	Flaky sea salt
2	Eggs
2	Chicken breasts, cut in half horizontally and pounded flat
4 Tbsp	Olive oil
4 Tbsp	Butter
3	Lemon wedges, to serve

Directions

1. In a shallow bowl, combine the panko crumbs, parmigiano-reggiano and Italian seasoning.
2. In another bowl, place the flour, season with flaky salt and freshly ground pepper.
3. In a third bowl, whisk the eggs together until well combined.
4. Dredge the schnitzels in the flour, dip in the egg and then coat in the crumb mixture. Place schnitzels in the fridge to stand for about 10 minutes or until you are ready to cook them.
5. Heat a pan, add 1 Tbsp of olive oil, then 1 Tbsp of butter. Cook one schnitzel at time, frying for about 2 minutes on each side. When golden and cooked through remove from heat, keeping the schnitzels warm. Repeat the process till all schnitzels are cooked. Serve with a wedge of lemon andzucchini and mint salad.

Simon's 'Five per cent magic' tips

• We use Simon Gault Home Cuisine Italian blend rub in the chicken schnitzel crumb: you can get it at most supermarkets. It's amazing at making the crumb sing.
• When preparing the schnitzel, place the cut chicken breast between cling film and pound it out with a mallet or rolling pin so it's an even thickness.