Chicken Schnitzel may not have been invented in Australia, its popularity makes it impossible to exclude.

Schnitzel is said to have originated in Austria many centuries ago, originally being a coating of veal before expanding to other meats.

Chicken Schnitzel is now among the most popular recipes in Australia and a favourite meal at Australian pubs, bowling clubs and RSLs.

RSLs, or Returned and Services Leagues, are support clubs for people who have served in defense of the country.

Typically these clubs, which are found in most towns and suburbs, also offer dining options and lunch specials that include dishes like Chicken Schnitzel, Chicken Parma, Lasagna that Australians have adopted as their own.

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INGREDIENTS

1 boneless, skinless chicken breast

1/4 cup of Avocado or similar oil

1/4 cup of plain flour

1 egg

1 cup panko or breadcrumbs

Sea salt and pepper to taste

INSTRUCTIONS

1. Cut the chicken lengthwise into two pieces

2. If either piece is too wide use a meat tenderizer to thin the piece.

3. Set up a breading station that includes one bowl or plate with flour, one bowl with a beaten egg, and one bowl or plate with panko or breadcrumbs

4. Season the chicken breasts liberally with salt and pepper

5.  Coat each piece of breast with flour, shaking off any excess. Then dip the piece in the beaten egg before coating with the panko or breadcrumbs. Set aside.  

6. Heat a quarter of a cup of avocado or similar oil in a frypan at medium to high heat.

7.  Place one piece of breast in the oil and fry until the bread is golden, around 3-5 minutes per side.

8. Repeat with the second piece of breast.

9. Serve with lemon and parsley. Enjoy!