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Buttermilk chicken schnitzel
What could be more comforting on a cold autumn day than a nice chicken schnitzel?
And while, chez Rowe, we’ve always gone with an egg coating, when Trota recently came across the idea of using buttermilk she thought why not give it a whirl?
The inspiration comes from Waitrose magazine (October 2016). All you need is one large chicken breast, about 150ml buttermilk, 1 or 2 plain bread baps and olive oil.
Slice the chicken breast to yield about six mini-fillets; for a more substantial meal you may want to use more, but we find that one large breast will be sufficient for two people. Beat the mini-fillets with a rolling pin so that they become evenly thin.
In a food processer whiz the bap(s) to produce nice soft breadcrumbs.
Dip the chicken fillets in buttermilk and then coat with breadcrumbs. Fry them in a little olive oil, being careful not to crowd the pan. Season to taste and serve with your favourite side vegetables. Here we paired them with braised leeks, one of the Rowes’ all-time favourites.
Keep going, Fidget: ♪ ♫ bright copper kettles and warm woollen mittens… ♪ ♫ ♪♪