How to crumb a chicken schnitzel

Schnitzel could almost be regarded as Australia's national food. Many restaurants and fast food outlets serve their own versions of this crumbed dish using meats such as beef, veal, chicken, pork and even kangaroo.

Crumbing is the process of egging and crumbing an ingredient before frying. It gives food that extra crunchy texture.

Follow these steps to make a traditional, crunchy chicken schnitzel.

Step 1

To start, you will need 4 chicken breasts, which have been trimmed and have had the tenderloins removed. Cut each chicken breast in half, slicing through the middle to make two thin fillets.

Step 2

Place one piece of breast between 2 sheets of plastic wrap. Using a meat mallet, or a rolling pin, gently pound the chicken until it is about 5 millimetres thick. Repeat with remaining chicken breasts.

Step 3

Place a third cup of plain flour on a large plate and season well with salt and pepper.

Step 4

Crack 2 eggs into a shallow bowl and add 2 tablespoons of cold water. Use a fork to whisk until well combined.

Step 5

Place 1 and a half cups of dried breadcrumbs on a large plate. The dried breadcrumbs give the crust an extra crunch but you could also use cornflake crumbs or fresh breadcrumbs.

Step 6

Dip a chicken breast into the flour and turn to lightly coat. Gently shake off any excess.

Step 7

Then dip the chicken into the egg mixture, then the breadcumbs, pressing the crumbs on with your fingertips to secure. Repeat with remaining chicken, flour, egg and breadcrumbs.

Step 8

Place on a large plate and put in the fridge for 30 minutes to rest. This will help the crumb mixture to dry slightly and adhere to the chicken better.

Step 9

Preheat your oven to 140 degrees celcius.

Step 10

Line a baking tray with baking paper. Line a plate with kitchen paper. Pour enough oil – either rice bran oil, extra-light olive oil or vegetable or canola oil in a large frying pan to generously cover the base. Place over medium-high heat.

Step 11

Reduce the heat to medium then add 2 of the schnitzels and cook for 2 to 3 minutes each side for the chicken to be medium or until golden brown. Use tongs to transfer the chicken on the lined plate, which will help to drain any excess oil. Place on the oven tray then into the oven to keep warm. Continue with remaining schnitzels.