500g (4) chicken thigh fillets
1 tablespoon milk
1/3 cup plain flour
1 cup breadcrumbs
¼ cup vegetable oil
Directions to Cook:
Place flour on a dinner plate. Place breadcrumbs on a separate plate. Whisk eggs and milk together in a bowl.
Tenderise chicken fillets with a meat mallet.
Coat each fillet in flour, dip in egg mix and coat with breadcrumbs, pressing to ensure crumbs stick. Repeat with remaining fillets. Discard excess flour and crumbs.
Refrigerate crumbed fillets for 30 minutes.
Heat oil in a heavy based frypan over medium heat and cook schnitzels until browned on both sides and chicken is cooked through.
Serve with crunchy potatoes and garden salad or steamed vegetables and garlic bread.
TIP: Double (or even triple) this recipe - if you have teenagers or a large family.
Gluten Free Variation:
Substitute plain flour for Orgran gluten free plain flour (or McKenzies Rice Flour).
Substitute breadcrumbs with Casalare White Rice Crumbs or crushed gluten free rice cereal (found in the Health food aisle in major supermarkets. Always check labels for allergen information).
A collection of master recipes designed for feeding a family on a budget. Learn how to get back to basics and shop and cook effectively. This is my personal collection of made-from-scratch, favourite recipes that has kept my family full and happy for over 20 years!