Prue Leith's Chicken Schnitzel with Gremolata
Recipes

Prue Leith's Chicken Schnitzel with Gremolata

Here’s an alternative use for Prue’s Tortilla Press – flattening fillets ready to turn into delicious, crumb-coated chicken schnitzel, served...

Ingredients

For the gremolata

  • 1 small handful flat leaf parsley leaves 
  • 1 small handful basil leaves 
  • 1 garlic clove 
  • 1 tsp lemon zest 
  • 50ml extra virgin olive oil 
  • A pinch 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 
  • A small amount vegetable oil, for shallow frying 

Method

  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.