RECIPE: Colin Fassnidge’s Crispy Chicken Schnitzel | Studio 10

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Who doesn't love a classic crowd pleaser - crispy chicken schnitzel? Our favourite Irish chef Colin Fassnidge shares his secret recipe!

RECIPE

Ingredients:
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Breadcrumbs
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1 kg Breadcrumbs
½ bunch sage
100g red quinoa
200g rolled oats
100g Poppy seeds

Seasoning
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4 Chicken Breasts
3 eggs
Splash of milk
300g flour seasoned

Method:
1. Open chicken Breast with a knife like a book, to double the size.
2. Place between 2 layers of cling film and Lightly baton out with a small mallet (or rolling pin), to flatten out about 5 – 10mm - but not to thinly.
3. Drape in seasoned Flour, then Egg wash, and finely the crumb mix – patting the crumbs into the chicken.
4. Egg wash and crumbs can be repeated if more crumbs are needed
5. Deep fry the crumbed Chicken at 180oC until Golden and at 60oC inside.
6. Drain off and season
Serve with Lemon and Slaw

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Slaw
Serves 6 – 8 pax
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Ingredients:
6 leaves of chard finely chopped
200g Red Cabbage finely sliced
2 red onions finely sliced
1 bulb fennel finely sliced – top to bottom
1 bunch Italian parsley– leaves and stalks chopped roughly
Mayonnaise to bind
Juice of 1 lemon
Seasoning
Olive Oil to drizzle over

Method:
1. Finely slice and chop all vegetables and mix in a large mixing bowl
2. Bind with the mayonnaise, add more if you like it wetter
3. Add lemon, season and drizzle with EVOO
4. Serve

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