Ingredients
- 4 small (about 200 g/7 oz each) skinless chicken breast fillets, tenderloins removed and reserved for another use
- 120 g (4 1/4 oz/2 cups, lightly packed) fresh breadcrumbs
- 25 g (1 oz/1/4 cup) almond meal
- 2 tablespoons finely chopped flat-leaf (Italian) parsley leaves
- 75 g (2 3/4 oz/1/2 cup) plain (all-purpose) flour
- 2 eggs, lightly whisked
- 80 g (2 3/4 oz) butter
- 60 ml (2 fl oz/1/4 cup) olive oil
- Green oak leaf salad (dressed with a light sour cream, vinegar, sugar and salt dressing) and lemon wedges, to serve
Method
1. Cut each chicken fillet in half crossways. Place the pieces, one at a time, between 2 sheets of plastic wrap and use a flat meat mallet or rolling pin to gently pound until about 1 cm (½ inch) thick. Be careful not to tear the chicken.
2. Spread the breadcrumbs over a baking tray. Toast in the oven for 15-20 minutes, stirring often, until dried but not coloured. Cool on the tray. Transfer to a food processor with the almond meal and parsley, and process until combined. Transfer to a large plate or tray. Put the flour on a plate or sheet of non-stick baking paper and season well with salt and freshly ground black pepper.
3. Working with one piece at a time, toss the chicken in flour to lightly coat, then dip in the egg, allowing any excess to drain off. Coat with the breadcrumb mixture, pressing it firmly onto the fillets with your fingers. Place on a plate or tray and refrigerate for at least 30 minutes.
4. Preheat oven to 120°C (235°F/Gas 1/2).
5. Line a baking tray with paper towels. Heat 50 g (1 3/4 oz) of the butter and 2 tablespoons of the oil in a large heavy-based frying pan over medium-high heat until the butter is foaming. Cook the schnitzel in batches for 3-4 minutes each side, turning once, or until golden brown and just cooked through, adding more butter and oil as necessary. Place on the lined tray and keep warm in the oven while cooking the remaining batches. Serve with the salad and lemon wedges.
