Chicken drumstick fillet schnitzels with gremolata


Schnitzels are usually made with pork, but chicken drumstick fillets make a fantastic alternative. Dredged in flour, egg and Panko breadcrumbs before being flash-fried until crisp, the fatty crunch is balanced with a light and zingy gremolata.

First published in 2019

You may be left with smaller pieces than the more common chicken breast schnitzel, but we find using drumstick fillets gives you a juicier, more flavourful result. It also makes them great for kids, or as part of a mezze-style meal. The fresh gremolata on top finishes the schnitzels off perfectly, as the sharp zest and capers cut through any residual oil in the crispy crumbs.






Divide each of the drumstick fillets into three pieces – the muscles naturally divide into three, so use the natural shapes as a guide
Place the chicken pieces flat into a food bag (or between sheets of clingfilm) and bash with a meat tenderiser or rolling pin. Flatten evenly until you're left with flat pieces roughly 7mm thick
Whisk the mustard into the beaten eggs and season with salt and pepper
Coat the chicken drumstick fillet pieces one by one in flour, then dip in the egg and then into the Panko breadcrumbs. Coat each schnitzel evenly in the breadcrumbs, pressing down to make sure they stick
Preheat the oven to 170°C/gas mark 3
Add a generous amount of oil to a large nonstick frying pan and fry the schnitzels until they turn a nice golden colour on both sides (about 3–4 minutes each side). Work in batches, as overcrowding the pan will reduce the temperature of the pan resulting in a soggy rather than crisp crumb
Drain the schnitzels on kitchen paper then place on a baking tray and finish off in the oven for a couple of minutes
While the schnitzels are in the oven, make the gremolata by mixing the parsley, capers and lemon zest together
Serve the schnitzels sprinkled with the gremolata and with extra lemon wedges on the side

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