PARMESAN CHICKEN BAGUETTES
by Kazza
• 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. Click here to read or post comments. |
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