CHICKEN SCHINTZEL

CHICKEN SCHNITZEL was my staple on our Australia tour. I had it without the French fries, much loved. Sniz means slice. Schnitzel  refers to a boneless meat portion coated with flour and beaten eggs, breadcrumbs, deep fried in oil[wiki]. I found that Schnitzel is pretty popular in Australia, served topped with a sauce, cheese. It is also served a filling for sandwiches and bread rolls at the sandwich bars. In the pubs, schnitzel is typically accompanied by french fries and salad. I preferred this version. It's different versions are found in a number of countries.

On our first day in Sydney, we were welcome with a heavy shower. Hence we went out quite late to have a look at the city. 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 keen about sitting in a pub with kids, we had no options left. Australia closes by 6 pm. Every other dish was served with cheese and hence this Chicken Schnitzel was what I chose, given the french fries to be eaten by the others in the group.

While recreating it in my kitchen, I gave it a South Asian twist, I used ginger-garlic and lemon juice in the marination. The coating is important in this dish, it needs to remain crisp. It should be popular with the kids and adults alike. Let us see how we do it.

INGREDIENTS :

Chicken Breast : 4
Lemon Juice : 2-3tbsp
Ginger Paste : 1tsp
Garlic Paste : 1tbsp
Black Pepper Powder : 1/4tsp
Salt : As required
Bread Crumb : 1 medium tea cup
Refined Flour : 1/2 small tea cup
Egg : 1
Oil : 1big cup to fry

METHOD :

Wash the chicken breasts thoroughly. Pound them flat with a heavy thing. We had a problem doing this as we do not have the meat pounding hammer.

Marinate with salt, ginger-garlic paste, lemon juice, black pepper powder and keep aside for 1-2 hours.

Beat the egg. Add some water to the flour and make a paste or do not add the water. 

Take bread crumbs and the beaten egg in  separate wide mouthed bowls.

Coat the chicken breast fillets with egg, flour and then bread crumb. Repeat. 

Heat the oil in a pan and fry the coated fillets, one at a time. Drain the excess oil keeping them onto tissue papers.

Serve with fresh salad and french fries.