Chicken Schnitzel

Recipe of the Week

Schnitzel

First let me explain what a Schnitzel is, it is purely a cut of meat,without a bone, invariable crumbed, by tradition, it is either pork or chicken. If you feel the desire to do this with beef, ostrich, fish, or even venison, just go right ahead, after all it is your kitchen and you know what the family like and will eat.
So now we have explained the term, by the way, it is German in origin.

Ingredients

4 4boneless skinless chicken breastboneless skinless chicken breasts, (about 1-1/4 lb/750 g) 1/3 1/3cup cup(75 mL) (75 mL) all-purpose flour 1/4 1/4tsp tsp(1 mL) (1 mL) each salt and pepper 1/4 1/4tsp tsp(1 mL) (1 mL) dried thyme 1 1eggeggs 2/3 2/3cup cup(150 mL) (150 mL) dry bread crumbs 1/4 1/4cup cup(50 mL) (50 mL) finely chopped fresh parsley 3 3tbsp tbsp(45 mL) (45 mL) vegetable oil 2 2cloves garlic, minced 1 1tsp tsp(5 mL) (5 mL) anchovy paste, (optional) 1/4 1/4cup cup(50 mL) (50 mL) chicken stock 1 1tbsp tbsp(15 mL) (15 mL) lemon juice 1 1tsp tsp(5 mL) (5 mL) cornstarch

Preparation:

Between sheets of waxed paper and using mallet, pound chicken to 1/4-inch (5 mm) thickness.
In shallow dish, whisk together flour, salt, pepper and thyme. In separate shallow dish, whisk egg with 2 tbsp (25 mL) water. In third shallow dish, combine bread crumbs with half of the parsley.
Dip chicken into flour mixture to coat both sides. Dip into egg mixture, letting excess drip off. Dip into bread crumb mixture, patting to coat evenly. (Make-ahead: Place on waxed paper-lined baking sheet; cover with plastic wrap and refrigerate for up to 4 hours.)
In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry chicken, in batches and using remaining oil as necessary, until no longer pink inside, about 4 minutes. Remove to platter and keep warm.
Add garlic, and anchovy paste (if using) to pan; cook over medium heat just until garlic turns golden, about 20 seconds. Add stock and lemon juice; bring to boil, scraping up brown bits from bottom of pan.
In small bowl, combine cornstarch with 2 tsp (10 mL) cold water; stir into sauce and cook until thickened, about 1 minute. Pour over chicken; sprinkle with remaining parsley.