Chicken yoghurt schnitzels

When I think of schnitzels, I think of Verandah Bar on Martin Place, and its $10 schnitzels on Tuesday nights back when I lived in Sydney in 2009. I always looked forward to those schnitzels but now I try and find a healthier alternative to fulfill my craving.

  • ½ cup yoghurt
  • 2 chicken breast
  • ¾ cup breadcrumbs
  • ½ cup flour
  • Salt and pepper
  • Dried oregano
  • Lemon to serve

  • Cut chicken thinly and use a mallet to ensure they are even pieces so it cooks through evenly
  • Put flour in one bowl with salt and pepper
  • Put yoghurt in a second bowl
  • Put breadcrumbs with dried oregano in a third bowl
  • Put one piece of chicken in the flour, shake to remove excess flour, place in the yoghurt, hold up to drain excess yoghurt and place in breadcrumbs until well covered.
  • Repeat with all pieces of chicken
  • Heat frying pan and fill with oil around 0.5cm high
  • Once oil is hot cook the chicken until brown and crispy
  • Put on paper towel to drain excess oil
  • Serve with lemon and vegetables or salad. I served it with chickpeas in tomato sauce.  

The yoghurt gives a tangier flavour, perfect to cut through any excess oil left in the schnitzel.

Fun farewell yoghurt fact – “(yoghurt) contains high levels of lactic acid that promote healthy skin.”


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