Chicken Schnitzel with Rosemary

Remove the rosemary leaves from their woody stems and chop them finely. Place them into a deep plate and add the salt, pepper and breadcrumbs. Mix everything together. For best results use only Panko breadcrumbs.

In another deep plate whisk together the egg and the water with a fork.

Take a piece of clingwrap and pace onto a board or bench, put one or two pieces of tenderloin on top then fold the clingwrap over the top. Pound the chicken tenderloin with a meat tenderiser or rolling pin until the chicken is 5mm thick. Place the flattened chicken onto a plate and repeat the process until all of the chicken pieces have been flattened. You can also pound the chicken without the clingwrap but it makes a bit of a mess.

Put all the plates in order on the bench. Firstly the chicken, then the egg, rosemary breadcrumb mix and finally another plate to put the coated chicken onto.

Start coating the chicken pieces, keep one hand for egg and the other hand dry for the crumbing.

Dip a piece of chicken into the egg and water mix and then put it onto the breadcrumbs. Use the dry hand to coat the egged chicken, press the crumbs into the chicken.

Place the crumbed chicken pieces onto the clean plate and continue until all of the pieces are coated. 

Heat a frying pan to hot and add enough oil to cover the bottom to about 3mm deep.

Add the chicken pieces without crowding the pan and fry until golden, turn and cook the other side.

Put the cooked chicken onto a plate lined with paper towels to drain off the extra oil.

Continue the process until all of the chicken pieces are cooked.

Serve with salad.