I used to love my mum’s homemade chicken schnitzels. I’d come back from school and ask what was for dinner and I would just melt when she would tell me schnitzels. I’d hover over her as she would shallow fry them and I would help by being the ‘Chief Quality Control Officer’, just eating one after another, and trying to find some non-existent fault in them just to snag another piece.
Now my kids do the same, but with a difference. Due to allergies and intolerances I’ve replaced the white breadcrumbs with almond meal or quinoa flakes. And for my youngest, due to his egg allergy I replace the egg for dredging with melted coconut or olive oil. It comes out just as well. They have tremendous flavour thanks to the blend of ground spices and generous seasoning.
Ill often make a double batch and freeze half of the ready made (uncooked) schnitzels for another time for a quick mid week dinner.