Stacey Nugent, Tenterfield, NSW

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Chicken, Salad, Spicy

Cajun chicken schnitzel by Stacey Nugent, Tenterfield, NSW...

INGREDIENTS

4 chicken thigh fillets, trimmed
¼ cup cornflake crumbs
¼ cup plain flour
1-2 teaspoons dried mixed herbs
1 teaspoon cajun seasoning
1 teaspoon chicken salt
1 teaspoon mild paprika
1 egg, lightly beaten
Vegetable oil, for shallow-frying
Salad, lemon wedges, to serve

METHOD

1. Place chicken thighs between two sheets of plastic wrap. Using a meat mallet, pound chicken until 5mm thick.
   
2. In a bowl, combine crumbs, flour, herbs, seasoning, salt and paprika. Mix well.
   
3. Sprinkle crumb mixture on a sheet of plastic wrap.
   
4. Dip chicken into egg. Toss in crumb mixture, shaking off excess. Place on a tray. Chill for 10 minutes.
   
5. Heat oil in a large frying pan on medium. Cook schnitzels for 3-4 minutes each side, until golden and cooked through. Drain on paper towel.
   
6. Serve schnitzels with salad and lemon wedges.

Top tip
If preferred, bake chicken in a moderate oven for 15-20 minutes, turning halfway.