This basic schnitzel recipe is a great go to for the whole family. Remember to stay away from seasoning with salt.Serving suggestion: Serve in finger width slices with lots of veggies and a dollop of avocado, Greek yoghurt and chia seed sauce.
Course Dinner, Lunch
Cuisine Baby Led Weaning
Keyword 9m+, easy, meal-prep, protein
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Servings 2
Cost $5
Ingredients
1Chicken Breast
1tbspPanko breadcrumbs
1tbspFlourtry oat flour for a healthier alternative
1tspPepper
1tspGarlic powder
1tspOnion powder
1smallEgg
1tbspOlive, Sesame, Peanut OR Avocado Oil
Instructions
Butterfly chicken breast. Beat with a kitchen mallet if you wish to tenderise the meat. Create a thin schnitzel.
Whisk egg and place in a shallow bowl. Combine flour, onion and garlic powder as well as the pepper in a separate shallow bowl. Place panko (or alternative) breadcrumbs in a separate shallow bowl.
Place chicken schnitzel in flour until lightly covered. Soak in the egg mixture and then dip into the breadcrumb mixture.
Heat pan on medium to high heat, add oil of choice and wait until hot.
Place schnitzel in the pan cooking for about 8 minutes each side depending on the thickness of the chicken, until golden brown on the cumb.
Cut Schnitzel into strips (check to ensure that the chicken has cooked all the way through in the middle) and serve with plenty of veg.