Recipe: Donna Hay's Super Crunchy Grilled Chicken Schnitzel
Introduce your kids to the wonderful world of cooking with this child-friendly recipe from Donna Hay's cookbook Basics to Brilliance Kids.
3 cups (210g) fresh sourdough or wholemeal breadcrumbs
2½ tablespoons extra virgin olive oil, plus extra for drizzling
¾ cup (60g) finely grated parmesan (for a golden crumb)
1 tablespoon fresh thyme leaves (tiny and yum!)
Sea salt and cracked black pepper, to taste
4 x 180g chicken breast fillets, trimmed
Store-bought oven-baked fries and salad, or bread rolls, mayonnaise and lettuce, to serve
- Preheat oven grill (broiler) to high. Place the breadcrumbs, olive oil, parmesan, thyme, salt and pepper into a bowl and mix to combine.
- Place the chicken between two sheets of non-stick baking paper and, using a rolling pin or meat mallet, pound the thick end of the chicken until it is 2cm thick (this helps it cook evenly).
- Place the chicken on a greased baking tray and top generously with the crumb mixture, using your fingertips to press it onto the chicken. Drizzle with a little extra olive oil and grill for 6–8 minutes or until it is cooked through and the crumbs are golden.
- With oven gloves on, remove the chicken from the oven. Serve with a simple salad and oven-baked fries, or in a bread roll with mayonnaise and lettuce.
Recipe extract from Basics to Brilliance Kids by Donna Hay. Published by HarperCollins, RRP $49.99.
AS FEATURED IN ISSUE 58 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW