Once you’ve written Chicken Schnitzel a few times it starts to look super ridiculous! Chicken Schnitzel. Chicken Schnitzel. Chicken Schnitzel. Teehee. Anyway! This delicious and easy, very easy, chicken schnitzel was a way to use up the last bit of Buttermilk in the fridge after making Possum’s Birthday Cake and also these delicious Pumpkin Buttermilk Scones. Every meal planners dream! No food waste!
The weather in the mountains yesterday was cold and misty, perfect for a belly warming schnitzel teamed with creamy (and I mean creamy, I used pure cream and butter) mashed potato, roast pumpkin and steamed vegetables. Nom nom nom nom.
This version of Chicken Schnitzel is also egg free, so allergy friendly. Hurray! If you can’t do gluten you can substitute the bread crumbs for rice crumbs or gluten free bread crumbs. Rice crumbs actually turns out super crunchy.
This would be a great meal to make if you had a bit of mummy anger going on after a rough day as you get to bash the chicken with something heavy. Just watch your knuckles! I learnt the hard way.
This is a lovely meal for the whole family to enjoy with enough variety on the plate to ensure something for everyone.
I was thinking this would be a big hit with Possum as she loves chicken. But by the end of dinner she had eaten all her vegetables and wanted more vegetables but had hardly touched her chicken or mash. Clearly what her body wanted. Poor old mummy got to gobble up her serve of chicken schnitzel after Possum was asleep. Yes, I am a human seagull.
Can I just say, as delicious as Chicken Schnitzel is, it ain’t very photogenic. But the photo below shows you my secret weapon to a good Chicken Schnitzel. My marble rolling pin. This also doubles as my home security system. This baby has some serious weight to it and flattens out a chicken breast in minimal time and effort. Possum was also using it to practice her weight lifting skills (with my very nervous supervision).
Delicious and Easy Chicken Schnitzel – Serves 2 adults and 2 kidlets
2 chicken breasts, sliced in half lengthways (to make them a bit flatter)
1/4 cup buttermilk
1/2 tsp Dijon mustard (amp this up if you like a bit more of a kick to your schnit)
salt and pepper
1-2 cups of breadcrumbs
Olive oil for frying
After you have sliced your chicken breasts lengthways, lay down a large piece of baking paper, place 1-2 chicken pieces on the paper, then cover with another equal sized piece of baking paper. Use something heavy to hit the chicken (thanks to my marble rolling pin I don’t have to hit very hard) until the chicken is 5-10mm thick. Set aside flattened chicken and repeat with remaining pieces.
In a bowl mix together buttermilk, mustard and salt and pepper. Add chicken pieces and stir to coat. Allow to soak for 30 minutes. Then, using tongs, remove each piece and coat in bread crumbs. To make this easier I place the crumbs on a dinner plate, starting with ~1 cup, and add more if needed (another little kitchen hack is to place crumbs and chicken in a plastic bag and shake to coat). Place crumbed pieces on a clean plate ready to cook.
Meanwhile get your vegetables sorted. I roasted pumpkin pieces in the oven at 180°C in some olive oil, boiled some potatoes (ready for mashing) and steamed some broccoli, beans and carrots.
When you’re ready, heat oil over medium heat in a non stick pan, preferably cast iron (I love my cast iron pans). There should be about 2mm of oil in the whole base of the pan.
Place 1-2 chicken pieces in the hot oil. Cook for a few minutes each side until beautiful and golden. Place cooked pieces on paper towel. Repeat with remaining chicken.
Serve with all your delicious veg and enjoy!
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