Summer has definately set in. The heat has hit pretty bad over the last few days and it has been hard to find respite from it when you don't have aircon in your house. I have slowly been raising the subject of maybe getting a air con unit with hubby with phrases like..."Air con would be good about now" and "Maybe we should consider putting air con in... where would you put it if we got it?".
I think he knows what I'm up to because his solution to the heat was to blow up a paddle pool we had stored in the shed, fill it with bore water and made me sit in it to cool off! Hmm maybe I need to work a little harder on the suggestion technique. Or maybe I'll just tell him I'll got to the shops to get cool and I can't guarantee how much I'll spend when I'm there... I think that is what you call blackmail! I doubt that will work either.
Since it's been so hot, cooking dinner is a real struggle because I try everything in my power not to turn the oven on at night as the kitchen just gets too hot and unbearable to cook in. This chicken schnitzel recipe is the perfect solution for a hot summer evening meal because you can either cook in on your bbq or in a frypan on your stove and by serving it with a simple garden salad and coleslaw your creating a perfect warm weather dinner!
Chicken Schnitzel – My Way
2 x chicken breast
2 cups cornflake crumbs
2 cups plain flour
2 x eggs
1 tsp onion powder
½ tsp chilli flakes
2 tbsp fresh parsley, finely chopped
½ tsp dried garlic
¼ cup parmesan, grated *optional*
Place the chicken breasts on a cutting board and using a very sharp knife cut the breasts in half horizontally. Place once piece of the chicken breast on a separate cutting board. Place a piece of cling wrap over the top of the breast meat. Using a meat mallet or rolling pin, hit the chicken breast out until about 1cm thick. Set aside and repeat with remaining pieces.
On a dinner plate place the cornflake crumbs, onion powder, chilli flakes, parsley and garlic and toss to combine. On another plate place the plain flour, salt and pepper and toss to combine. Set aside. In a small bowl place the eggs and lightly beat.
Heat a heavy base fry pan on medium heat and drizzle a good amount of olive oil to cover the base. Working quickly, place the chicken breast in the plain flour mixture coating both sides and then placing into the egg wash. Making sure the breast is fully covered in the egg mixture, place straight into the crumb mixture coating evenly. Place straight into the frying and repeat with remaining breast pieces.
Cook for about 3-5 minutes or until golden brown and flip cooking for a further 2-3 min or until golden brown.\
Serve with fresh coleslaw and a lemon wedge.
What do you do in the summertime to keep cool?