Chicken Schnitzel

• 4 pieces Chicken Breast Fillet, Skin Off
• 1 whole Lemon, Zest Only
• 1 cup Stale Bread Crumbs
• 1 bunch Continental Parsley
• 1 cup All Purpose (plain) Flour
• 1 pinch Salt
• 1 pinch Freshly Ground Black Pepper
• 2 Tablespoons Olive Oil
• 2 whole Eggs

1. Set oven to Hot 200C/400F.
2. Take a large roasting pan or other shallow metal pan and pour the olive oil into it.
3. Put the pan in the oven to heat up while you get the chicken ready.
4. Put each chicken breast fillet inside a plastic freezer bag or between two layers of cling film.
5. Whack the chicken with a meat mallet or a rolling pin until its about a centimetre thick (about the thickness of your pinkie finger).
6. Put the flour in a bowl with the salt and pepper.
7. Put the egg in another bowl and whisk lightly.
8. Put the breadcrumbs, lemon zest and finely chopped parsley in a third bowl and mix.
9. (You could add some garlic salt if you like).
10. Toss each piece of chicken in flour, shaking off the excess.
11. Then turn the chicken over in the egg, making sure its covered.
12. Then dip the chicken in the breadcrumbs and press the breadcrumbs into the chicken, turn and press some more, until the chicken is completely covered with breadcrumbs.
13. Put each piece on the oven tray and return to the oven.
14. Cook for about twenty minutes, turning once during cooking.
15. Serve with a green salad and some lemon wedges.

chicken, lemon, bread, continental parsley, flour, salt, freshly ground black pepper, olive oil, eggs

Taken from tastykitchen.com/recipes/main-courses/chicken-schnitzel/ (may not work)