CAJUN CRISPY CHICKEN SCHNITZELS WITH JESS PRYLES

Makes about 6 smaller schnitzel bites (serves 2-4 people)

Ingredients:

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2 skinless boneless chicken breasts

2 cups cornflake crumbs

2 tablespoons Hardcore Carnivore Cajun seasoning

2 eggs

2 tablespoons water

Canola oil

Lemon for garnish

Method:

1. Butterfly open the chicken breasts. Cover with glad wrap, then bash them until very thin (2-3ml). Cut each piece into 3 sections.
2. Prepare a crumbing station - in one shallow bowl beat the eggs with the water. In the other, combine the cornflake crumbs with the cajun seasoning.
3. Working one at a time, dip the chicken pieces into the wet egg mix, then into the cornflake crumbs - pressing the crumbs into the surface well.
4. Pour enough canola oil in a frying pan to a depth of 1cm, then heat over medium-high flame. Once the oil is shimmering (a sign it’s hot enough), place the chicken into the pan, and cook for 2 minutes per side until golden brown. Work in batches so as not to overcrowd the pan.
5. When the chicken is cooked, remove it from the oil and place onto paper towel to drain for a minute before serving.

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