Ingredients
- 1/4 cup all-purpose flour (plain)
- 2 large eggs (lightly whisked)
- 1 1/2 cups panko (Japanese dried breadcrumbs)
- 1/4 cup grated parmesan cheese (fresh)
- 2 tablespoons finely chopped parsley
- 400 grams boneless skinless chicken breasts (2 fillets, halved horizontally, lightly pounded)
- 1/4 cup oil (vegetable or sunflower oil)
- 240 grams bread rolls (4 rolls)
- 120 grams cheese slices (4 slices)
- 1 cup watercress sprigs
- 1 tomato, whole (sliced)
- Mushroom Gravy (1 quantity, recipe to follow - to serve)
- Oven-baked chips, to serve
- FOR MUSHROOM GRAVY
- 30 grams butter, chopped
- 150 grams sliced mushrooms (button)
- 1 teaspoon thyme leaves (finely chopped)
- 1/2 cup gravy powder (traditional)
- 1 1/4 cups water, boiling
How to Make
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Step 1: Place flour (bowl 1), egg (bowl 2) and combined panko, parmesan and parsley (bowl 3) in 3 separate bowls.
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Step 2: Dust chicken in flour, dip into egg and then panko mixture to lightly coat and place on a ove3n tray and chill for 10 minutes.
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Step 3: Heat oil in a large frying pan over moderate heat and shallow fry schnitzels in 2 batches, for 4 minutes each side or until golden brown and cooked and then drain on paper towel.
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Step 4: Top the base of each bred roll with a slice of cheese, some watercress and some tomato and top with a schnitzel and drizzle with mushroom gravy and top with remaining bread and serve with chips/fries and left over gravy on the side.
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Step 5:
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Step 6: MUSHROOM GRAVY - melt butter in a frying pan over high heat an d add mushroom and thme and cook and stir for 4 minutes or until browned. Whisk gravy powder and boiling water in a heatproof jug, until smooth and then add to mushrooms in pan and cook and stir for 3 minutes or until gravy boils and thickens
We hope you enjoy this recipe!
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