Chicken Entertaining

Chicken schnitzel with jalapeno, herb and mustard mayo

Name: Chicken schnitzel with jalapeno, herb and mustard mayo recipe
Yield: 4
Ingredients: 4 x 200g chicken breast fillets; 1 cup (150g) plain flour; 2 tsp smoked paprika; 4 1/2 cups (315g) day-old breadcrumbs; 1/2 cup each finely chopped dill, sage & parsley; Finely grated zest of 1 lemon, plus wedges to serve; 2/3 cup (50g) finely grated parmesan; 3 eggs; Grapeseed oil, to shallow-fry; 100g whole egg mayonnaise; 1 1/2 tbs Dijon mustard; 2 tbs pickled jalapenos, chopped, plus 2 tbs pickle brine, plus extra to serve if desired; 2 tbs chopped chives or any other soft herb

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by Phoebe Wood

Aug 01, 2020

This pickled jalapeno, herb and mustard mayo is the perfect pairing to this crumbed chicken schnitzel.

4 x 200g chicken breast fillets
1 cup (150g) plain flour
2 tsp smoked paprika
4 1/2 cups (315g) day-old breadcrumbs
1/2 cup each finely chopped dill, sage & parsley
Finely grated zest of 1 lemon, plus wedges to serve
2/3 cup (50g) finely grated parmesan
3 eggs
Grapeseed oil, to shallow-fry

Jalapeno, herb and mustard mayo

100g whole egg mayonnaise
1 1/2 tbs Dijon mustard
2 tbs pickled jalapenos, chopped, plus 2 tbs pickle brine, plus extra to serve if desired
2 tbs chopped chives or any other soft herb

Method

1.

Preheat oven to 180°C. Working with 1 chicken breast at a time, place on a sheet of baking paper on a chopping board and cover with another sheet of baking paper. Using a meat mallet or rolling pin, pound fillet to about 1cm thick. Set aside and repeat with remaining chicken breast fillets.
2.

Combine flour and paprika in a bowl. Combine breadcrumbs, herbs, lemon zest and parmesan in a separate bowl and season with salt flakes. Lightly beat eggs in another bowl. Coat chicken all over in flour mixture, dip in egg, then coat liberally in breadcrumb mixture, pressing the mixture firmly onto the chicken. Place schnitzels on a tray and chill for 30 minutes.
3.

Combine mayo ingredients in a bowl and chill until ready to serve.
4.

Heat a large deep frypan with 1cm oil over medium-high heat. Add schnitzels, in batches if necessary, and cook for 5-6 minutes on each side, turning over, until golden and crisp. Remove from pan using tongs and drain briefly on paper towel. Keep warm in the oven if cooking in batches. Serve hot schnitzel with herby mustard mayo, extra jalapenos and lemon wedges.