Curried Chicken Schnitzels with Cumin Yoghurt
The hint of curry in the breadcrumbs adds a lovely flavour to the chicken schnitzel. The Cumin Yoghurt sets it off beautifully.
You could prepare the schnitzels in advance at home then cryovac them individually. This would avoid getting plain flour & breadcrumbs all over the van. Cook all 4 schnitzels & have 2 for dinner & the other 2 for lunch on the road the next day. Or share with your friends.
Curried Chicken Schnitzels
Ingredients
- 2/3 cup Plain Flour (100g) (I use the one in the plastic container with the handle, less messy that way)
- 1 1/2 tbsp Curry Powder, mild (I used Keens. Korma Curry Powder would also be nice)
- 1 tsp Ground Tumeric
- 3 Eggs, lightly beaten
- 250 g Breadcrumbs
- 4 Chicken Breast Fillets
- Sunflower Oil for shallow frying (You’ll need some paper towel to drain the cooked schnitzels on as well)
- 1 cup Greek Natural Yoghurt
- 1 tsp Ground Cumin
- Juice of half a Lemon, cut the other half into wedges to serve
- 1 tsp Salt Flakes
- Salt & Pepper to taste
Instructions
- Place the flour on a plate & stir in the curry powder, tumeric & 1 tsp of salt flakes.
- Place the eggs in a large bowl & lightly beat them. Place the breadcrumbs on a large tray.
- Place the chicken fillets, one at a time, between 2 sheets of plastic wrap & pound out to a thickness of 1cm, using a rolling pin.
- Heavily dust the fillets in the spiced flour then dip into the egg, allowing excess to drip off. Then press the fillets into the breadcrumbs. Chill for 15 minutes.
- Heat oil in a large, deep frying pan over medium-high heat. Add the schnitzels & cook for 5 to 7 minutes on each side until crisp & golden. You may need to do these in batches. Drain them on paper towel after frying.
- Combine yoghurt in a bowl with cumin, lemon juice, salt & pepper.
- Serve the schnitzels with cumin yoghurt, lemon wedges & a salad.