Chicken drumstick fillet schnitzels with gremolata

Name: Chicken drumstick fillet schnitzels with gremolata
Total time: 35 min
Ingredients: 6 chicken drumstick fillets; 80g of plain flour; 1 tsp Dijon mustard; 2 eggs, beaten; 100g of Panko breadcrumbs; salt; pepper; 5 sprigs of flat-leaf parsley, leaves picked and chopped; 2 tsp capers; 1 lemon; lemon wedges, to serve

by GBC Kitchen

Item 1 of 1

Main
easy
Makes 6 schnitzels
35 minutes

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

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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.

Ingredients

Metric

Imperial

6 chicken drumstick fillets
80g of plain flour
1 tsp Dijon mustard
2 eggs, beaten
100g of Panko breadcrumbs
salt
pepper

Gremolata

5 sprigs of flat-leaf parsley, leaves picked and chopped
2 tsp capers
1 lemon
lemon wedges, to serve

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Method

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

First published in 2019

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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