2 cups Jacoub’s Seasoned Crumb Mix/Klopp Mix
1/3 cup finely grated parmesan cheese
1 tbsp finely grated lemon rind
2 tbsp finely chopped fresh flat-leaf parsley leaves
1 tsp Jacoub’s Garlic Powder
1/2 cup plain flour
1 tbsp milk
550g chicken breast schnitzel (uncrumbed)
Vegetable oil, for shallow-frying
1. Combine Jacoub’s Seasoned Crumb Mix/Klopp Mix, parmesan, lemon rind and parsley. Place flour on a plate. Whisk egg and milk together in a shallow bowl.
2. Coat 1 piece of chicken in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining chicken, flour, egg mixture and breadcrumb mixture.
3. Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Serve.
Use a meat mallet to flatten chicken to about 1.5cm thick along the entire breast to ensure consitent cooking throughout and to retain more surface area to maximise crunch from the crumb mix.