Chicken Schnitzel

My kids love this schnitzel - you could substitute the chicken for veal as an option - great to keep for lunches the next day (if they last)

Ingredients

• 1kg chicken breast (or use tenderloins)
• day old bread - crumbed - or use packaged breadcrumbs (won't be as nice)
• bunch fresh basil
• 1 cup Parmesan cheese - grated
• 2 eggs
• milk
• 1/2 cup flour
• oil for cooking (do not use olive oil)

Firstly you need to prepare your breadcrumbs. I use day old bread - the stuff nobody wants to eat - put it in the food processor and process until fine crumbs.  Add the handful of fresh basil leaves, and grated parmesan cheese - process until well mixed but still resembling breadcrumbs.

If you are using chicken breast, you will need to fillet it to thinner slices rather than one thick chunk. Tenderloins will not need filleting.

In a bowl, whisk egg and milk.

In another bowl, place the flour.

In a 3rd bowl, place your breadcrumb mixture (if you do not want to make your own breadcrumbs, use packaged ones).

Dunk the chicken fillets into the flour mixture first, then into the egg mixture, finally into the breadcrumbs. Place on plate.

Heat oil - to see if oil is hot enough, drop some bread into the oil - if it fries then it is hot enough - if nothing happens wait a little longer.

Cook the schnitzels until golden on each side.