- Prep Time:15 mins
- Cook Time:8 mins
Potato Crumbed Chicken Schnitzel
Coated in a golden crust, this Chicken Schnitzel is deliciously simple. We’ve given the meal a bit of a German edge by heaping our tangy sauerkraut on top. Serve with a fresh salad of your choice and you’ve got the perfect family dinner!
Original recipe by EDGELL | 1.10.15
+1 1 CAN (410g) EDGELL SAUERKRAUT
- 2 skinless chicken breast fillets (650g)
- 1 cup (100g) Edgell Instant Mash (dry flakes)
- ¼ cup grated parmesan cheese
- ¼ cup seasoned flour
- 2 eggs, beaten
- Oil for shallow frying
- Lemon wedges, for garnish
- Cornichons, for serving
Cut chicken breasts in half lengthways. Flatten each piece of chicken to a thickness of 1cm between sheets of plastic wrap.
In a medium bowl combine Edgell Instant Mash (dry flakes) and parmesan cheese. Coat chicken lightly with seasoned flour, dip into beaten egg and then place into combined Instant Mash and parmesan cheese, pressing coating firmly onto chicken. Refrigerate until required.
Pour enough oil to a 1cm depth into a frying pan and heat. Add chicken and cook for 3-4 minutes on each side or until cooked through.
TOP CHICKEN WITH DRAINED EDGELL SAUERKRAUT.
Serve with salad.
Serve accompanied with cornichons (small gherkins) and chips for a traditional German dish.