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Crumbed Chicken with Gremolata

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Ingredients

Chicken
6 George & Jo's Chicken Thighs, beaten with meat hammer
80g Plain flour
1 tsp Dijon mustard
2 Eggs, beaten
100g Panko breadcrumbs
Salt
Pepper
Gremolata
5 Sprigs of flat-leaf parsley, leaves picked and chopped
2 tsp Capers
1 Lemon
Lemon wedges, to serve
Tzatziki Sauce
1/2 English cucumber, peeled
2 cups Cold plain Greek yogurt
4 cloves Garlic, pressed
1/3 cup Chopped dill
1 1/2 Tbsp Freshly squeezed lemon juice
1/2 tsp Salt, or to taste
1/8 tsp Black pepper

Crumbed Chicken with Gremolata

  • Medium

Ingredients

  • Chicken

  • Gremolata

  • Tzatziki Sauce

Directions

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Steps

1
Done

Place the chicken thigh pieces flat into a food bag (or between sheets of clingfilm) and bash with a meat tenderiser or rolling pin. Flatten evenly until you're left with flat pieces roughly 7mm thick.

2
Done

Whisk the mustard into the beaten eggs and season with salt and pepper

3
Done

Coat the chicken pieces one by one in flour, then dip in the egg and then into the Panko breadcrumbs. Coat each schnitzel evenly in the breadcrumbs, pressing down to make sure they stick

4
Done

Preheat the oven to 170°C

5
Done

Add a generous amount of oil to a large nonstick frying pan and fry the schnitzels until they turn a nice golden colour on both sides (about 3–4 minutes each side). Work in batches, as overcrowding the pan will reduce the temperature of the pan resulting in a soggy rather than crisp crumb

6
Done

Drain the schnitzels on paper towel then place on a baking tray and finish off in the oven for a couple of minutes

7
Done

While the schnitzels are in the oven, make the gremolata by mixing the parsley, capers and lemon zest together.

8
Done

The Cucumber should be peeled, finely diced and strained of it's juices. I squeezed it really tight by the fistful. You can use a cheese cloth if you wish. Getting rid of excess juice is important so that you tzatziki sauce isn't watery.

9
Done

Combine the strained and chopped cucumber with 2 cups plain greek yogurt, 1 1/2 Tbsp lemon juice, 4 pressed garlic cloves, 1/3 cup chopped dill, 1/2 tsp salt and 1/8 tsp black pepper.

10
Done

Mix everything together and add more salt to taste if needed. It's best to refrigerate for about 1 hour before serving to let the flavors meld.

The Cafe

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