Chicken is the most popular weeknight meal, and there is no wonder it is so prevalent on the weekday table – it is easy to cook, quick, healthy and tastes great. Whether you are a seasoned cook, or a kitchen novice, you can’t go wrong with chicken.
Chicken Schnitzel is an easy fallback for those nights when you don’t have much time. You’ll love this crispy, cheesy parmesan chicken schnitzel, an all-time favourite. Using fresh breadcrumbs and cooking in coconut oil helps to give it a crispy, crunchy coating. For additional flavours, try adding parsley or thyme to the breadcrumb mix before processing.
Slice the chicken fillets in half horizontally so you have skinny fillets. Lay chicken between two sheets of plastic wrap and, using the flat side of a meat mallet or rolling pin, pound schnitzels to an even thickness (about 1 cm). This makes them quicker to cook, keeping the chicken moist.
In a food processor, crumb the bread and parmesan. Make them as fine or as chunky as you like. Add lots of freshly ground pepper.
Place the flour on a dinner plate. Whisk the eggs in a wide, shallow bowl, with a tablespoon or two of water (helps to break up egg white and thin mix). Place breadcrumbs on another dinner plate. Coat the chicken pieces in the flour (shake off excess), dip in egg wash and then breadcrumbs. Press down firmly to make sure the crumbs stick. Place on a clean plate and continue with remaining chicken fillets.
Place 1–2 tablespoons of coconut oil in a large frying pan over medium heat. Cook schnitzels (2 at a time) for 2 minutes on each side until the crust is golden and crisp. Place on a lined tray in warm oven and repeat with remaining schnitzels. You may need to add more coconut oil each time.
Assemble the schnitzels on individual plates, top with a handful of rocket and a scoop of tomatoes and sprinkle with basil. Shake vinegar and oil in a jar until combined. Taste and adjust to your liking, then pour dressing over top of rocket and tomatoes.