Mini Chicken Fillets
Mini schnitzels are great for family dinners. They also make a good alternative to the old favourite chicken nuggets! Thin chicken escalopes are coated in a breadcrumb and herb mix and cooked in oil for a few minutes on each side until golden and crispy.
Servings 12 mini schnitzels
Ingredients
Breadcrumb Mix
- 100 grams fine white breadcrumbs (or 2 white breadrolls if making from scratch)
- 1 teaspoon mild paprika
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley leaves chopped
Chicken Schnitzels
- 2 chicken breasts butterflied
- 100 grams plain flour
- 2 eggs lightly beaten
- 1 tablespoon milk
- 100 ml oil for frying (vegetable or sunflower)
Instructions
Breadcrumb mix
- If you’re making the breadcrumbs from scratch (optional) first take the two bread rolls and whizz them in a blender to get a crumb mix. Then spread them out on a baking tray and cook in the oven until golden.
- Place the toasted, or ready made breadcrumbs in a food processor with the paprika, garlic powder and parsley leaves. Blend until fine.
Prepare the Mini Chicken Fillets
- Butterfly the chicken breasts. Put them on a chopping board and place your hand flat on top of the fillet. Using a sharp knife slice into the breadth of the fillet, starting at the thicker end and ending at the thin part. Open out the breast so that the two halves are sitting next to each other.
- Pound the butterflied chicken breasts to make them more tender by covering them with greaseproof paper and beating with a mallet or rolling pin. You can also roll them with a rolling pin of you prefer.
- Try to make the fillets as thin as as possible without making holes.
- Cut each piece of tenderised chicken into 4 equal slices to give you 12 chicken mini fillets in total.
Mini Chicken Schnitzels
- Set up 3 bowls next to the tenderised chicken fillets.
- In the first, add the flour.
- In the second, add the lightly beaten eggs and milk.
- In the third, add the breadcrumb mixture.
- Place the oil in your frying pan until it’s about ½ cm deep. Set to a low-medium heat.
- Take a chicken mini fillet and coat first in the flour, then submerge it in the egg mixture, and then shaking off any excess, roll it in the breadcrumbs until fully coated.
- Drop the coated chicken fillets into the pan. Swirl the pan while it’s cooking to cascade oil over the top of the escalopes.
- Cook until golden on the bottom. Turn over and repeat until brown and cooked through. Serve with a squeeze of lemon, some pasta or potatoes and vegetables.