This crispy chicken will have the whole family excited. I sometimes make extra chicken schnitzels to freeze for an even faster meal another night.
Ingredients
For the chicken
- 4 skinless, boneless chicken breasts or thighs
- 2½ cups panko breadcrumbs
- ¼ cup finely grated parmesan
- ½ teaspoon dried oregano
- 1 teaspoon finely grated lemon zest
- Salt and ground black pepper, to taste
- 1 cup flour
- 2 eggs — beaten
- Olive oil, for frying
For the green apple salad
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons dijon mustard
- 1 tablespoon finely diced shallot
- 1 tablespoon honey
- 3 cups mesclun
- 1 Granny Smith apple — cut into matchsticks
- ⅓ cup grated parmesan
- ¼ cup walnuts — toasted and chopped
Method
For the chicken milanese with green apple salad
- Place the chicken pieces between 2 sheets of baking paper and use a rolling pin to pound them to schnitzel thickness.
- Combine the breadcrumbs, parmesan, oregano, lemon zest, salt and pepper in a shallow bowl.
- Place the flour in a second bowl and the eggs in a third.
- Coat the chicken in the flour, then the eggs, then the breadcrumb mixture. Try to coat it well with the crumb.
- To make the Green Apple Salad, whisk together the oil, lemon juice, mustard, shallot and honey in a large bowl.
- Add the mesclun, apple, parmesan and walnuts and toss to coat in the dressing.
- Heat a little oil in a large pan over a medium heat and pan-fry the chicken until golden brown and cooked through.
- Serve with Green Apple Salad on top.