CRUMBED CHICKEN SCHNITZEL

I have never been a big fan of Chicken Schnitzels, they remind me too much of the some of the dried up versions you can encounter when you go out for dinner but this version is definitely a reason for me to revise my opinion on the good old Crumbed Chicken Schnitzel. 

                                                    CRUMBED CHICKEN SCHNITZEL


4 skinless Chicken Schnitzel
100g fresh Breadcrumbs
2 T finely grated Parmesan Cheese
1 T finely grated Lemon Rind
2 T finely chopped fresh Flat-Leaf Parsley Leaves
1/2 cup Plain Flour
1 Egg
150ml Milk
Vegetable Oil, for shallow-frying


1. Cut each breast in half and then, using a meat hammer, pat each piece of
   chicken on each side until evenly thin(it works well if you do this between
   cling wrap).


2. Combine breadcrumbs, parmesan, lemon rind and parsley on a plate. 
    Season with salt and pepper. Season the flour with a little salt and pepper 
    and place on a plate.


3. Whisk egg and milk together in a shallow bowl. Coat 1 piece of chicken
    in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb
    mixture. Place on a plate. Repeat with remaining chicken, flour, egg and
    breadcrumb mixture.


4. Heat oil in a frying pan over medium-high heat. Cook chicken, in batches
   for 3-4 minutes each side or until golden and cooked through. Transfer to 
   a plate lined with paper towel to drain. Serves 4-6.