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Serves 4 : Very easy : Very quick
Ingredients4 small chicken breast fillets
(±500gm total)
3 slices day-old bread, crumbed
1 egg, beaten
1 Tblsp vegetable oil
400gm oven chips
200gm white button mushrooms, chopped
200ml fat free milk powder
400ml water
½ tsp Dijon mustard
1 Tblsp cornflour
Lemon slices to garnish
Method
Heat the oven to 220ºC.
Spray a baking tray with non-stick cooking spray.
Spread the oven chips on the tray and bake for 15 minutes.
Turn the chips over, and bake for another 15 minutes.
Whisk the milk powder into the water in a saucepan.
Drop in the chopped mushrooms and bring to a boil.
Simmer for 5 minutes.
Stir in the cornflour (mixed to a paste with a little water) and mustard.
Bring back to the boil, stirring, then simmer until the sauce thickens.
Keep warm.
Place the chicken breasts (well spaced) between two sheets of plastic.
Hammer until thin.
Dip the chicken into the egg and then into the breadcrumbs to coat.
Heat the oil in a large frying pan.
Fry the schnitzels over a medium heat for 5 minutes..
Turn and continue cooking for another 5 minutes.
Keep warm.
Serve the chips, schnitzel and sauce with lemon wedges and a mixed salad.
Using ‘double-strength’ milk gives a rich, creamy tasting sauce.
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