PESTO HOMMUS CHICKEN SCHNITZEL
PESTO HOMMUS CHICKEN SCHNITZEL
Makes 4
Prep time: 10 mins
Cooking time: 30 mins
INGREDIENTS
2 large chicken breasts, tenderloin removed
150g plain flour
1 tsp chilli flakes
100g Yumi’s Rocket Almond Pesto Hommus
60ml full cream milk
Panko breadcrumbs
Sea salt and freshly cracked black pepper
Salad greens, to serve
High smoke point oil, to fry
METHOD
Slice the chicken breasts in half lengthways. Lay a long piece of plastic wrap onto a clean work surface and place the chicken breast halves on top. Place another piece of plastic wrap over the top then use a mallet to pound the chicken breast pieces until they are uniform in thickness.
You will need three medium sized bowls. In one bowl combine the flour, chilli flakes and sea salt and pepper. In another bowl whisk together Yumi’s Rocket Almond Pesto Hommus with milk. In the remaining bowl pour the panko breadcrumbs.
Dip the chicken into the flour, dusting off any excess. Dip into the hommus mixture to coat then press into the breadcrumbs to evenly coat.
Heat the oil in a large frypan over medium-high heat. Fry the schnitzels until light golden and cooked through. Serve with green salad and extra dip.
