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.
What about you? Do you like deciding what to cook for dinner or would you rather someone else thought about it for you?
Need dinner ideas & can't get to the shops?
Hi, I'm Claire. I'd love to send you a free copy of my eBook '12 ingredients, 11 recipes.'
Learn to to create 11 easy, tasty meals using just 12 basic ingredients from your pantry & freezer - no running to the shops.