CHICKEN SCHNITZEL.... this was my staple in our whole Australia tour. I had it without the french fries and thoroughly enjoyed. Sniz means slice. A schnitzel is a boneless meat, coated with flour, beaten eggs and breadcrumbs and fried. I found Schnitzel very popular in Australia, served topped with a sauce, cheese and also served as fillings for sandwiches and bread rolls at sandwich bars. At pubs, schnitzel is typically accompanied by french fries and salad. I preferred this version. Its various versions are found in a number of countries.
On our first day at Sydney, we were welcome with a heavy shower. Hence we went out quite late to have a look of the city and by the time we were hungry enough to have dinner, the restaurants were almost closed. We found a place in a pub, most surprisingly they allowed our kids there. Though I was not so keen on sitting in a pub with kids, I had no options either. Every other dish was served with cheese and hence, this Chicken Schnitzel was what I chose, given the french fries will be eaten by others in the group.
While recreating it in my kitchen, I gave an Indian twist, I used ginger-garlic and lemon juice in the marination. The coating is very important in this dish, it needs to remain crisp. It should be very popular with the kids. Let us see how we do it.
Chicken Breast : 4
Lemon Juice : 2tbsp
Ginger Juice : 1tsp
Garlic Juice : 1tbsp
Black Pepper Powder : 1/4tsp
Salt : As required
Bread Crumb : 1 small cup
Refined Flour : 1/2 small cup
Egg : 2
Oil : 1cup to fry
Wash the chicken breasts thoroughly. Pound them flat with a heavy thing.
Marinate with salt, ginger-garlic juice, lemon juice, black pepper powder and keep aside for 1-2 hours.
Beat the eggs. Take the flour, bread crumbs and the beaten eggs in 3 separate wide mouthed bowls.
Coat the fillets with egg, flour and then bread crumb. Repeat. They will look like this.
Heat oil in a pan and fry the coated fillets 2 at a time. See the picture below.
Drain the excess oil on tissue papers.
Serve with fresh salad and french fries.