CAJUN CRISPY CHICKEN SCHNITZELS WITH JESS PRYLES
Makes about 6 smaller schnitzel bites (serves 2-4 people)
Ingredients:
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2 skinless boneless chicken breasts
2 cups cornflake crumbs
2 tablespoons Hardcore Carnivore Cajun seasoning
2 eggs
2 tablespoons water
Canola oil
Lemon for garnish
Method:
- Butterfly open the chicken breasts. Cover with glad wrap, then bash them until very thin (2-3ml). Cut each piece into 3 sections.
- Prepare a crumbing station – in one shallow bowl beat the eggs with the water. In the other, combine the cornflake crumbs with the cajun seasoning.
- Working one at a time, dip the chicken pieces into the wet egg mix, then into the cornflake crumbs – pressing the crumbs into the surface well.
- Pour enough canola oil in a frying pan to a depth of 1cm, then heat over medium-high flame. Once the oil is shimmering (a sign it’s hot enough), place the chicken into the pan, and cook for 2 minutes per side until golden brown. Work in batches so as not to overcrowd the pan.
- When the chicken is cooked, remove it from the oil and place onto paper towel to drain for a minute before serving.
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