Prue Leith’s Chicken Schnitzel with Gremolata

SERVES 4

PREPARATION TIME: 55 MINUTES

COOKING TIME: 4-5 MINUTES

Here’s an alternative use for Prue’s Tortilla Press – flattening fillets ready to turn into delicious, crumb-coated chicken schnitzel, served with a generous dollop of fresh, zingy gremolata.

Made with Prue’s World Cast Iron Tortilla Press.

Ingredients

For the gremolata

  • 1 small handful of flat leaf parsley leaves
  • 1 small handful of basil leaves
  • 1 garlic clove
  • 1 tsp lemon zest
  • 50ml extra virgin olive oil
  • Salt and ground black pepper

For the schnitzels

  • 75g panko breadcrumbs
  • 1 tbsp Parmesan cheese, finely grated
  • 1 tsp lemon zest
  • 1 tbsp flat leaf parsley, finely chopped
  • 85g plain flour
  • 1 egg
  • 1 tbsp milk
  • 4 large chicken thigh fillets
  • Vegetable oil, for shallow frying

Instructions

  1. Blend all the gremolata ingredients until smooth.
  2. For the schnitzel mix together the breadcrumbs, Parmesan, lemon zest and parsley. Season with salt and pepper and tip into a shallow bowl.
  3. Place the flour in a separate bowl. Whisk the egg and the milk together in another bowl. Line up the three bowls.
  4. One by one, press the chicken thigh fillets in the Tortilla Press to flatten them, then coat them first in flour, shaking off any excess, then in egg mixture. Then press into the breadcrumbs, turning to coat both sides.
  5. Heat a little oil in a frying pan. Cook the schnitzels for 4 to 5 minutes each side or until golden and cooked through. Drain on kitchen paper. Serve with the gremolata.