My mum says that she doesn't mind making dinner, it's thinking of what to have that she doesn't like so much. I'm the same a lot of the time although with me, it's more that I have so many recipes saved I can never choose one.
Last week I received a very lovely email from Leanne, a reader. Hi Leanne! Leanne wrote very kind words but also made a few suggestions of recipes she'd like me to try. Yay, someone making the decision for me! I was so excited I added one request straight to this week's menu - the perfect chicken schnitzel.
It's not quite a traditional chicken schnitzel but my take on the classic using my nut of the moment - macadamias. I love the crunch and extra flavour they give the chicken. It was a very very easy dinner to whip up, used just a few ingredients and tasted fantastic.
To make a good crumbed chicken, the meat has to be equal thickness all over. I make it nice and flat using my meat mallet.
Put a piece of baking paper (or you can use a chopping board) on the bench, lay out your chicken breast and then put a second piece of paper on top of the chicken fillet.
Let out any pent up anger and give that chicken a good beating until it's about an inch thick but no more than that.
Let out any pent up anger and give that chicken a good beating until it's about an inch thick but no more than that. I use the flat side of my meat mallet. The rough side tends to rough it up a little too much.
Now it's time to marinate the chicken to make it nice and tender. It also eliminates the need for egging and flouring like traditional schnitzel.
Place the chicken in a bowl and pout over the sour cream then turn the chicken over until it is all coated. Set it aside in the fridge for at least 30 minutes.
When you're nearly ready for dinner, prepare the crumb by mixing the bread crumbs and nuts with a little salt and pepper. Spread them out on a large plate.
Take the chicken out of the sour cream and shake off any excess then lay it out on top of the crumb. Press it into the mixture so it gets a good coating.
Flip the chicken over and coat the other side with crumb.
Heat a large fry pan over medium heat and cook the chicken fillets for 2-3 minutes on each side just to seal the crumb.
You might have to do them one at a time if your pan isn't big enough.
Then it's into the oven at 180C fan-forced for 15 minutes until the chicken is cooked through.
One of mine got a little too toasted in the pan.
I served mine up on a risoni salad that I made up with what I had in the fridge. It was a combination of broccoli, risoni, basil pesto feta and lemon juice and was quite delicious.
Enjoy!
What about you? Do you like deciding what to cook for dinner or would you rather someone else thought about it for you?
Recipe
Ingredients
- 2 tablespoon macadmia nuts crushed
- 3 tablespoon bread crumbs
- salt and pepper
- ½ cup light sour cream
- 1 large chicken breast fillet about 300g
Instructions
- Cut the chicken breast into two equal parts and then flatten them between two sheets of baking paper, using a meat mallet until they are and even 1 inch thick all over.
- In a bowl, coat the chicken in the sour cream and refrigerate for at least an hour.
- Pre-heat the oven to 180C(356F) fan-forced and line a baking tray.
- Combine the bread crumbs, nuts and salt and pepper and spread onto a large plate.
- Shake any excess sour cream from the chicken and one at a time, lay it on top of the crumb and press it in to coat it. Repeat on the other side and with the other fillet.
- Heat a large fry pan over medium heat. Cook the chicken for 2-3 minutes a side until it just starts to turn golden.
- Place the chicken on the lined oven tray and cook for 15 minutes or until cooked through.
Mel Kettle says
Thanks Claire! I'm trying to be organised with meal planning (not overly succeeding...) and this post has reminded me I have some veal in the freezer that would be perfect for schnitzel. Dinner tonight is sorted!
Claire says
Yum Mel. Happy to help!
Maureen @ Orgasmic Chef says
I love chicken and macadamia nuts. I love the sour cream on the chicken. I've done one with buttermilk but I think I'd like the sour cream better. Love it!
Claire says
I think it adds another layer of flavour.
Glamorous Glutton says
Great healthy take on breadcrumbed chicken, macadamias would make it much more interesting. I bet the sour cream makes it really tasty. I've never heard of risoni, what is it? GG
Claire says
It adds flavour and makes the chicken nice and juicy. Risoni is a form of pasta. The piece look a lot like large grains of rice. They have it at the supermarket. It's so good for salads and sides and things like that. Delicious!
Glamorous Glutton says
Thanks I'll see if I can find it here. GG
Lorraine @ Not Quite Nigella says
Mmm chicken and macadamias are a really nice combo. In fact I was just making a chicken sandwich today and thinking about how some things go so well with chicken (mayo, avocado) and I would definitely add macs to the list! :)
Claire says
They're a great combo aren't they? I think it's the creaminess... probably why avo and mayo go so well too.
Hotly Spiced says
What a beautiful looking chicken dish. I have never tried marinating the chicken in sour cream before but that's a great method because it saves all that flour and egg wash business that has you in a complete mess and when you're in it up to your elbows that's exactly when the phone rings. Love the risoni salad too xx
Claire says
I have used buttermilk before in a Nigella recipe and had some sour cream in the fridge so gave that a go. It worked really well and yes a lot less messy than the egg and flour business!
Jo Smith says
Yuuum!