1. Cover with Parmesan and grill
Halfway through cooking, remove the cutlets from the oven and sprinkle with 60 g finely grated Parmesan. Pop back into the oven and cook until golden.
2. Toss with Chinese sticky sesame sauce
For the sauce, fry 2 finely chopped garlic cloves, 1 T grated ginger, 1 T sesame seeds and 1 T sesame oil. Add soya sauce, honey and rice wine vinegar to taste. Simmer for a few minutes to thicken slightly. Dip the chicken into the sauce to coat and serve immediately topped with chopped spring onions, and steamed rice and greens.
3. Cut crumbed fillets into strips
Don’t have chicken strips or mini fillets? Don’t fret! Once cooked, slice your chicken schnitzel into strips and add to a Caesar-style salad.
4. Make a burger or two
For a change from traditional beef burger patties, try chicken, pork schnitzels or fish cakes instead.
Best served with coriander mayonnaise, get the recipe here.
Best served with an Asian-slaw, pineapple and chillies. Find the recipe here.
Prefer to make your crispy, crumbed dishes from scratch? This is for you:
Save that almost stale bread and make your own breadcrumbs. Preheat the oven to 120°C. Cut a few slices into quarters, place on a baking tray and bake for 10 minutes, or until the bread is completely dried out and golden. Run the chunks through a food processor or grate with a box grater and – voila! Home-made breadcrumbs.
Did you know? Panko breadcrumbs are a Japenese-style breadcrumb made from crustless bread. The flakes are larger than the traditional crumbs you may be accustomed to. Intrigued? Learn how to make them here.