Traditional schnitzels use meat that is beaten with a mallet and bread crumbs and fried in oil. These are a delicious treat and we have a kiwi take on a classic recipe which is fast and easy utilising a cupboard staple – the humble Weet-Bix along with much less oil.
500g of chicken breast (usually 2)
4 x eggs
cup of flour
- Add a cup of flour to a large plate and mix the 4 eggs in a bowl.
- Crush the Weet-Bix in to another large plate
- Cut the chicken breast in to equally sized small strips
- This is the messy bit – dip the chicken in to flour, egg and then Weet-Bix and make sure that each piece of chicken is covered evenly on both sides. Set aside
- Heat a pan to medium and add oil
- Fry on each side for a few minutes until cooked.
- Put on a plate with a paper towel until all schnitzels are ready
- Salt and pepper to season and serve with your favourite salad
On traditional schnitzels, a pan with 1cm or so of really hot oil is used however we have found this isn’t necessary.
You may need to add a little more oil when cooking, you can also use butter as an alternative
These heat up quite nicely the next day and can be chopped in to a salad or a wrap
You can replace the chicken with beef or pork if you prefer
This is an easy recipe to half – use 1 x chicken breast, 4 x Weet-Bix, ½ cup flour and 2 eggs
We hope you enjoy our quick and simple recipe for chicken schnitzel using Weet-Bix. This is one the whole family will enjoy and that can be saved for lunch the following day. Enjoy!