Barbecued Herbed Chicken Schnitzel is a modern British recipe for a classic dish of thinly-sliced chicken breasts that are sliced, pounded thin, egged and breaded and cooked on a barbecue before serving with a herb-based sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Barbecued Herbed Chicken Schnitzel.
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Ingredients:
1 bunch of mixed herbs, washed and with leaves finely chopped
2 slices of white bread, rendered into fine breadcrumbs
2 tbsp lemon juice
2 tbsp white wine vinegar
2 tbsp olive oil
475g chicken breast fillets
1 egg, beaten
plain flour, for dusting
100g fine breadcrumbs
salt and freshly-ground black pepper, to taste
Method:
Combine the herbs, onion, lemon juice, vinegar and oil in a bowl.
Slice the chicken breasts thinly lengthways then place between two pieces of clingfilm (plastic wrap) and pound until flat. Season to taste with salt and freshly-ground black pepper then dust with plain flour before coating in beaten egg and then coating in breadcrumbs.
Place on a hot barbecue and cook for about 90 seconds to 2 minutes per side, or until the breadcrumb coating is golden and the chicken is cooked through. Arrange on a warmed plate and pour over the herb dressing.
