A feast of juicy chicken pieces with a crisp, golden crust, made all the more flavoursome with a touch of French Lavender Salt. Ideal for a delicious weeknight dinner or relaxed weekend lunch – ready to serve in less than half an hour.
Ingredients
2 large, free-range chicken breast fillets
1/2 cup flour
1 free-range egg, whisked
1 cup breadcrumbs, made by blitzing stale sourdough bread in a food processor
Cut each chicken fillet in half lengthways, with the knife blade horizontally. You should end up with four evenly sized schnitzels. Pound these to 1/2cm thickness.
Mix French Lavender Salt through breadcrumbs. Then line up three plates, and place flour on the first, whisked egg on the second, and breadcrumbs on the third.
Lightly coat each schnitzel in flour, thoroughly on both sides. Shake off excess. Then dip each in egg, again coating both sides thoroughly, allowing excess to drip off.
Finally, dip each in breadcrumb mix, patting it onto both sides to coat thoroughly.
Finally, dredge each piece in the breadcrumb mix, patting it onto both sides to coat thoroughly.
To cook
Preheat a large, heavy-based cast iron pan on low to medium heat. Add a generous amount of oil, fat or lard to fry the chicken in - enough to cover the base of the pan.
When the fat is hot, add a small knob of butter. Once it melts, fry the schnitzels until golden, approximately 2-3 minutes each side.
