PARMESAN CHICKEN BAGUETTES

by Kazza
(Perth)

• Parmesan chicken:
chicken breast fillets
1 cup plain flour
Salt and pepper
60ml (¼ cup) milk
2 eggs
1 cup fresh white breadcrumbs
1 cup finely grated parmesan
1/2 cup freshly chopped flat-leaf parsley
2 tbsp freshly chopped thyme
1 tbsp butter
80ml (1/³ cup) olive oil
6 baguettes, baby rocket leaves and caper mayonnaise (below), to serve


Place each chicken breast between a double layer of plastic wrap and flatten slightly with the side of a meat mallet or a rolling pin. Cut each breast into 3 strips.

Place flour in a shallow bowl and season with 1 tsp salt and pepper to taste. In a second bowl, lightly beat milk and eggs together. Mix breadcrumbs, parmesan and herbs in a third bowl with salt and pepper to taste.

Dip fillets in flour to coat, then in the egg mix and lastly in the breadcrumbs.Heat butter and olive oil in a large, non-stick frypan over medium heat. Place schnitzels in the pan (don't overcrowd - cook in batches if necessary) and cook for 3-4 minutes on one side until golden brown. Turn and cook for a further 3-4 minutes.

Remove from pan, drain on paper towel. Allow to cool and then refrigerate until ready to transport. When ready to serve, fill baguettes with baby rocket leaves, top with 2 schnitzel strips and a dollop of the caper mayonnaise.