Succulent pieces of schnitzel are coated with panko breadcrumbs and parmesan for ultimate crunch and taste.

Prep Time : 0:20 | Cook Time : 0:50 | Total Time : 1:10 | Serving : 4 person.

Ingredients

• 1 cup dried panko breadcrumbs

• 1/2 cup finely grated parmesan

• 2 tablespoons chopped fresh flat-leaf parsley

• 3 teaspoons finely grated lemon rind

• 1 egg

• 1/4 cup plain flour

• 4 (550g) chicken schnitzel (uncrumbed)

• Alfa One rice bran oil, for shallow-frying

• steamed green beans, to serve

Tomato relish

• 1 cup Fresh tomato sauce (see related recipe)

• 2 teaspoons brown sugar

• 2 teaspoons balsamic vinegar

• 2 teaspoons sweet chilli sauce

Method

• Step 1

  Combine breadcrumbs, parmesan, parsley and lemon rind on a plate. Season with salt and pepper. Whisk egg in a bowl. Place flour on a plate. Coat 1 piece of chicken in flour, shaking off excess. Dip in egg and coat in breadcrumb mixture. Transfer to a plate. Repeat with remaining chicken, flour, egg and breadcrumb mixture. Cover, refrigerate for 30 minutes.

• Step 2

  Meanwhile, make Tomato relish: Combine tomato sauce, sugar, vinegar and sweet chilli sauce in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer for 25 minutes or until thickened. Remove from heat.

• Step 3

  Add enough oil to a deep frying pan to come 5mm up side of pan. Heat over medium-high heat (see tip). Cook chicken, in 2 batches, for 5 minutes each side or until golden and cooked through. Drain on paper towel. Serve schnitzel with Tomato relish and green beans.