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Oktoberfest chicken schnitzel
There's so many meals to celebrate Oktoberfest with and chicken schnitzel has to be one of them!
SERVES
2
TO
4
Ingredients
- 2 x large chicken breast, filet removed
- 1 ½ cups breadcrumbs
- 1 ½ cups flour
- 4 eggs
- 1 tablespoon parsley, chopped
- ¼ cup capers
- 8 anchovy filets
- ¼ cup butter
- ½ cup vegetable oil (for frying)
- Salt & pepper
Directions
- Trim and clean any excess fat from the chicken breasts. Cut each chicken breast into two pieces, place between two pieces of plastic wrap.
- Using a meat tenderizer, pound out the chicken to approximately 4-5 inches in diameter. Next, in three separate bowls: Place the breadcrumbs in the first, flour in the second and two beaten eggs in the third.
- Season the flour with salt and pepper. Take the chicken and cover with flour, dusting off any excess.
- Next, place the chicken into the egg wash, completely cover and remove to drain the excess. Place into the bowl with breadcrumbs. Pat the breadcrumbs firmly so they form a good crust, covering all the chicken.
- To cook, heat the vegetable oil in a good frying pan, adding half a teaspoon of butter. Cook the chicken schnitzel until light, golden brown on both sides.
- In a separate pan, pan fry two fried eggs – one to sit on top of each of the chicken schnitzels. Place the anchovy filets in a hashtag-like fashion with the yolk of the egg in the centre. In the same frying pan that you cooked the eggs in, add a large teaspoon of butter.
- Allow to cook until light, golden brown. Throw in the capers, parsley and spoon overtop of the egg and schnitzel.
