Thursday, 31 January 2013

Schnitzel with Chips and Courgette

It has been a horrendous week.  I've probably had only one and a half nights' worth of sleep and my flatmate is not in much better shape!  So, we decided we needed some fuel in the form of oil.  However, it's possible to soak up some of the oil on a kitchen towel and use a good oil such as grapeseed to cook.

4 small chicken fillets, flattened
5 medium-sized potatoes
Half a courgette
1 medium egg
Salt & pepper
Pinch of saffron
Splash of milk
Cup of vegetable oil

Put oil into 2 frying pans and heat
Cut potatoes into thin chips of equal size
Shallow fry the chips for approx 20 mins until golden.  Leave to fry for first 5-7 mins until sealed.
Beat the egg, add salt, pepper and saffron and stir in a little milk
Dip fillets into egg mixture.  Coat the chicken fillets well with the breadcrumb mix.  Repeat the process again to ensure a good covering.
Fry fillets in the pan on a high heat for 10 mins then turn and reduce heat until brown and cooked through.
Meanwhile, cut courgette into thin slices and fry in a separate pan, adding a little margarine or butter and black pepper.
When cooked, drain oil on a sheet of kitchen towel and serve.

Serves 3.

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