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).
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.