Chicken Schnitzel

Making use of left over whole wheat bread, I cooked some chicken schnitzel. My inspiration... Junior Masterchef Australia. :-) And since my boyfriend wants to eat it with rice and sauce, I made chicken liver adobo on the side.

You can find the original recipe here, For the pinoy version, check below. :-)

Good for two.

Ingredients:

4 pcs. chicken thigh fillet

3 pcs whole wheat bread

3 tbsp parmesan cheese

1 tsp rosemary

salt and pepper

1 egg

2 tbsp milk

1/2 cup plain flour

2 tbsps olive oil

Directions:

1. Process whole wheat bread and parmesan in a food processor until fine crumbs. Add rosemary and season with salt and pepper, process until finely chopped. Transfer to a plate.

2. Cut the chicken thighs horizontally into thin steaks. Place in between 2 sheets of cling film and lightly pound with the flat side of meat mallet to flatten.

3. Whisk egg and milk together in a bowl. Coat one piece of chicken in flour and shake to remove excess. Then dip the chicken into the egg mixture. Then coat the chicken in breadcrumbs, pressing firmly to coat. Repeat with remaining pieces of chicken and crumbing mixtures.

4. Heat olive oil and fry chicken thighs for 4 to 5 minutes each side.

5. Serve with rice or salad.