0 added
Item price
£11.97 each est.Price per unit
£19.95/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Place a chicken breast between 2 pieces of baking parchment and use a rolling pin or meat mallet to bash it firmly, creating a steak around 1cm thick. Repeat with the remaining breasts, then season the chicken well on both sides with salt and pepper.
Place the flour onto a plate and the breadcrumbs onto another, then beat the egg in a shallow bowl with the Dijon mustard. Take each piece of chicken and coat it in flour, followed by a coating of egg, then lay onto the breadcrumbs, making sure it is completely coated. Place onto a tray and repeat with the remaining chicken.
Pour 3cm depth of oil into a deep frying pan. Heat the oil to around 180ºC on a kitchen thermometer, or use a piece of bread to test the temperature. It should sizzle and turn golden after 30 seconds.
Add a schnitzel to the pan (or cook 2 if your pan is large enough) and fry for 2-3 minutes on each side, until golden brown and cooked through with no pink meat in the middle. Place onto a sheet of kitchen roll to blot any excess oil, sprinkle with sea salt flakes, then repeat with the remaining schnitzels.
Keep any cooked schnitzels warm on a wire rack in a low oven (about 150ºC, gas mark 2). Serve with a wedge of lemon, sprig of parsley and a good dollop of wild cranberry sauce to cut through the richness.
Other meats
Traditional wiener schnitzel is made with veal cutlets, so try Waitrose British Rose Veal Escalopes instead of chicken for an authentic flavour. Pork loin steaks also work well. Cut off any excess fat and bash gently with a rolling pin to even out the thicknes, then follow the same method when cooking.
Cooking for a crowd
Schnitzels are so quick to cook and make a great dish for entertaining. If you’re cooking for a crowd, keep the cooked schnitzels warm on a wire rack as described in step 5. Coat and crumb the chicken and keep loosely covered on a tray in the fridge for up to 24 hours before frying, too.
Typical values per serving when made using specific products in recipe
Energy | 2,032kJ/ 485kcals |
---|---|
Fat | 22g |
Saturated Fat | 2.9g |
Carbohydrates | 24g |
Sugars | 1.4g |
Fibre | 1.2g |
Protein | 48g |
Salt | 0.6g |
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£11.97 each est.Price per unit
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