Not Pancakes – Chicken Schnitzel

I have 7% battery power to write this so I’ll keep it brief.

I have a cold, drowning in snot, but myself and my husband went down to see our new house together. Despite it still being in a semi-squalid state it was wonderful. Just a happy place.

Little Dot has decided he knew how to walk and has been trying his very best to not fall over but still has some struggles with gravity to resolve. He is impressively adorable and the way he provokes his big brother is admirable.

As for this week’s post, I’ve already written a post on pancakes so there’d be no point doing that again. But by all means go read it. *Fecking thing shutdown on me. 7% my arse*. I thought I’d throw a bit of a savoury curveball. Welcome little schnitzel. Not sure if it actually is a schnitzel, I think giant chicken nugget might be more accurate.

Whatever you want to call it, it makes a lovely and simple dinner. I will admit it gets a bit messy in the middle but work through it. I served ours with salsa verde coz I’m deadly but ketchup is of course perfectly acceptable.

The quantities are made up. I don’t really know how much anything I used.

But lets say you want one enormous chicken nugget you’ll need a good teaspoon of plain flour, a beaten egg and a handful of breadcrumbs.

To start, prepare your dips.

Get three wide bowls; put the flour in the first, the egg in the second and the breadcrumbs in the final.

To the chicken. If your breasts are very thick, sigh, slice them horizontally but not the whole way through to make them larger in surface area but thinner. I believe this may be called butterflying.

But if you’d prefer you could cut each breast into nuggets or strips.

Heat a large, heavy-based frying pan on a high heat. Add in a generous glug of vegetable oil , enough to cover the entire base.

To breadcrumb your chicken, the messy bit, take a piece of chicken, dust it with flour in the first bowl.

Shake off any excess flour and place the chicken into the eggy bowl.

Pick it up and let the excess egg drip off and then throw the chicken into the breadcrumb bowl. Squish the breadcrumbs onto the chicken to make sure they stick.

There are no photos of this stage because I had become giant chicken nugget myself.

Carefully place the breadcrumbed pieces into the hot oil.

Fry on each side for at least 4mins (you might need to turn the heat down to medium if the breadcrumbs start to burn) but it depends on how thick your nuggets are. You can always cut them open to check that they have turned a good white colour all the way through.

If you’re batch cooking these fellas place the cooked ones on a piece of kitchen roll on a warm plate while you get on cooking the other nuggets.

Season them with salt and pepper and serve them with whatever you want. Salsa verde is just out of shot.

Did I mention that I made salsa verde?




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