Prue Leith’s Chicken Schnitzel with Gremolata
SERVES 4
PREPARATION TIME: 55 MINUTES
COOKING TIME: 4-5 MINUTES
Here’s an alternative use for Prue’s Tortilla Press – flattening fillets ready to turn into delicious, crumb-coated chicken schnitzel, served with a generous dollop of fresh, zingy gremolata.
Made withPrue’s World Cast Iron Tortilla Press.
Ingredients
For the gremolata
- 1 small handful of flat leaf parsley leaves
- 1 small handful of basil leaves
- 1 garlic clove
- 1 tsp lemon zest
- 50ml extra virgin olive oil
- Salt and ground black pepper
For the schnitzels
- 75g panko breadcrumbs
- 1 tbsp Parmesan cheese, finely grated
- 1 tsp lemon zest
- 1 tbsp flat leaf parsley, finely chopped
- 85g plain flour
- 1 egg
- 1 tbsp milk
- 4 large chicken thigh fillets
- Vegetable oil, for shallow frying
Instructions
- Blend all the gremolata ingredients until smooth.
- For the schnitzel mix together the breadcrumbs, Parmesan, lemon zest and parsley. Season with salt and pepper and tip into a shallow bowl.
- Place the flour in a separate bowl. Whisk the egg and the milk together in another bowl. Line up the three bowls.
- One by one, press the chicken thigh fillets in the Tortilla Press to flatten them, then coat them first in flour, shaking off any excess, then in egg mixture. Then press into the breadcrumbs, turning to coat both sides.
- 在煎锅里烧一点油。将炸肉排每一面煎4 - 5分钟，或煎至金黄熟透。用厨房纸沥干油。Serve with the gremolata.
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