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Two Churches The Preacher Chardonnay
So Michael Weldon is cooking Chicken Schnitzel with a snow pea and herb salad
4 x Chicken breast, butterflied and pounded flat
2 cups Panko breadcrumbs
2tbs parmesan, grated
1 cup flour
3 Eggs, whisked
Sea salt
Black Pepper
Salad
1 pack snow peas, sliced thinly
1 pack rocket
2 spring onion, sliced thinly
½ bunch dill, fonds picked
¼ bunch parsley, leaves picked
1tbs toasted pumpkin seeds
Dressing
2tbs Mayonnaise
2tbs Greek yoghurt
1tbs grated parmesan
1 lemon, juice
1tbs grain mustard
1tbs olive oil
Sea salt
1 Lemon
Sunflower Oil for Frying
Method
Heat a fry pan of oil to 180deg c.
Set up a crumbing start. Beginning with the flour, the eggs and the breadcrumbs seasoned with parmesan, salt and pepper. Coat the chicken in flour, then egg and finish with bread crumb. Coat all schnitzels.
Place the schnitzels into the oil and fry until golden brown all over, flipping when needed. Once cooked dry on paper towel and season with salt
In a bowl combine dressing and whisk together.
Add in the salad and toss through the dressing to coat.
To serve top the schnitzels with a generous pile of the salad and finish with a cheek of lemon.
Cheers!
