These came about as I was making schnitzel for
the kids and decided to make a few 'fancy' ones just in case the new recipe I was
trying out for dinner didn’t work. Dinner did work, but these were sensational! I use corn flake crumbs and panko crumbs because I like the texture and
crunch they give, but you could use one or the other if you prefer. You could also add some sesame seeds or grated parmesan to
the crumbing mix.
12 chicken tenderloins (or 2 chicken breasts cut into tenderloin sized strips)
1 egg
generous pinch of salt
1 tspn Dijon mustard
¾ cup cornflakes crumbs
¾ cup panko crumbs
zest of one lemon
1 tbspn shredded parsley
vegetable oil for frying
In a bowl, combine egg, salt and mustard. Cover
a plate with clingfilm and mix both crumbs, zest and parsley until zest is
distributed. Dip tenderloins in egg mix then press into crumb mix on both sides.
Refrigerate chicken pieces for at least half and hour. Heat oil to medium and
fry in batches for 2-3 minutes on each side or until golden and cooked through.
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