Chicken Schnitzel

500g chicken stir fry (Coles brand works 2 -3 cups breadcrumbs
1 egg, lightly beaten, you may need more depending on size of the egg. I sometimes add 1/2 a clove of crushed garlic to the egg and a pinch of kosher salt. I always do the double crumb method * mentioned below!

Place the chicken in a snap lock bag and flatten by pounding with a rolling pin or other heavy unbreakable tool.

Dip the chicken in the egg mixture. (I keep one hand for wet ingredients and one hand for dry ingredients, this prevents a build up of crumbs on your hand). Sometimes I add a pinch of sugar to the egg mixture.

Dip the egged chicken in the breadcrumbs to coat well.

Fry in a combination of olive oil and grape-seed oil until crisp and cooked through. Add 1 teaspoon of oil to the pan between batches of chicken.

This works best if you make ahead and freeze. This is not one of those dishes that you want to make from scratch on the day you are eating it. It works so well when thawed after being frozen.

Try this served with mashed potato and baby peas (fresh or frozen).

This also works on panini with avocado, shredded lettuce, Italian tomato sauce and parmesan, mozzarella or bocconcini.

This also works with pangrattato breadcrumbs ie breadcrumbs combined with chopped basil leaves, lemon zest, crushed garlic, salt and pepper.

* To make this work better, double crumb the schnitzel. For the second crumb layer, use dried sourdough breadcrumbs mixed with everything bagel seasoning**. If you don’t have time to double crumb, add everything bagel seasoning** to the 2 - 3 cups of breadcrumbs.

* The double crumb method - after crumbing the first time, dip in egg again and then coat with sourdough breadcrumbs that have been combined with 3 tsp of Everything Bagel Seasoning (recipe below.)

**Everything Bagel Seasoning - 2 tbs toasted sesame seeds, 2 tbs poppy seeds, 1-2 tsp onion powder, 1 -2 tsp garlic powder, pinch of salt, combined and mixed with the sourdough breadcrumbs.