Meanwhile, pound the chicken breasts with a heavy rolling pin or similar until they are half an inch thick. 12 smaller burger sized crumbed chicken schnitzels, 6 small ripe tomatoes (or 3 large), diced small, drained well, 1Place the schnitzel into slow cooker in single layer, 2Combine the drained diced tomato, diced bacon, herbs and sauce and mix well. Another recipe to keep.

Who doesn’t love this pub classic meal? For a shortcut, use crumbed chicken schnitzels from the deli counter of major supermarkets.

Season the breadcrumbs with the paprika, 1 teaspoon salt and a few turns of pepper.

Heat enough oil in a large, deep frying pan to cover base of pan over a medium heat. Flatten chicken breasts so they are all about 1/4-inch thick.

Place them on a roasting tray with the skin facing upwards, and grill for 10 minutes. Spread sauce evenly over chicken.

Combine the drained diced tomato, diced bacon, herbs and sauce and mix well. These are crumbed No pre frying … in as they come. Thanks Paulene. Easy, used pantry staples I already had and SO delicious.

Transfer to a large oven tray lined with baking paper. Set up a dredging station: Place the flour, eggs, and breadcrumbs in each of 3 separate bowls.

Drain on absorbent kitchen paper. Place the schnitzel into slow cooker in single layer. Blitz your sauce ingredients until smooth. This helps it turn golden, but if you’re being super health conscious you might prefer to avoid this altogether—it’ll just mean your schnitzel isn’t quite as pretty!

Both go into the oven now, but you may want to give the schnitzel a quick spray with olive oil first. Chicken can be crumbed a day ahead. Turn off the grill, and preheat the oven to 180 degrees Celsius. One at a time, dip in combined eggs and garlic. Please note that all comments are held in moderation and manually approved.

TIP!

Bake the schnitzel for 20 minutes or until cooked through, then place to one side. Add the paprika, chilli, olive oil, garlic, salt, and pepper.

These were really delicious . Fresh, just drained of the juices it releases when you dice them … so they aren’t too wet on your schnitty . Prepare salad kit according to packet directions. Cook on low for 3hrs 45mins with tea towel trick in place. Heat enough oil in a large, deep frying pan to cover base of pan over a medium heat.

Please Do Not resubmit your comment during this time. Hi Pauline have a question regarding the tomatoes is that tin all fresh as you have said to drain well so I was confused about that thanks .

Add chicken. Kim Meredith is a contributor to New Idea Food. 2 tblsps Tonkatsu sauce, plus extra to serve. Cook for about 3 minutes on each side, or until golden brown. This healthy chiken can be used in other meals, like chicken bugers. The skin should blister and blacken a little. Copyright Slow Cooker Central Pty Ltd 2015 /. Actually was not the planned dinner, but the meat i had thawed was not pleasant when I unwrapped it so this stepped in as a rescue dinner and so glad it did! spray of extra virgin olive oil, optional, 2 royal blue potatoes, scrubbed and cut into wedges. Dust in flour.

Add chicken. 4. Ingredients Schnitzel 2 skinless chicken breasts 2 large free-range eggs, beaten 1 cup almond meal 1 tsp dried oregano spray of extra virgin olive oil, optional Cook.

Place the wedges on one baking tray, and the schnitzel on another. Place the coriander seeds in a small, dry saucepan over a medium heat and cook for 1-2 minutes or until fragrant.

Cook for about 3 minutes on each side, or until golden brown. A nice change from a traditional parmi. Keep covered in the fridge. Spread sauce evenly over chicken.

Top with ham and cheese. By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice, Donna Hay's Hamburgers with Oven-Baked Fries. Dinner Prep Tip: Because chicken schnitzel will cook very quickly, and you do want to serve it nice and warm, be sure to prepare your salad or sides first before you begin cooking the chicken.

In a bowl, coat the potato wedges in olive oil.

Line a baking sheet with waxed paper. Strip the rosemary leaves from the stalks and add to the bowl. Cook in a hot oven (200C) for 5 to 8 minutes, or until chicken is cooked through and cheese is melted.