This is a simple, quick and cheap dish which looks like you went to far more trouble than you actually did….a great mid-week supper which can be pre-cooked on Sunday if you’re going to be working late during the week (who isn’t?). Battering the fillets into submission may also help alleviate stress of said working week….!
If you’re being really good use turkey steaks instead, you cut down on the calories and also the time spent beating the bejaysus out of the meat! 
- 6 Chicken breasts
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- 200g fresh breadcrumbs + 100g feta, crumbled
- 2 eggs + 1 finely chopped red chilli
- 4-5 tsp olive oil
- Few sprigs of fresh chopped thyme
- Lemon wedges, to serv
- Put the chicken breasts between two sheets of cling film and flatten with a rolling pin.
- In a deep plate, mix the fresh breadcrumbs with the crumbled feta and stir in the fresh thyme leaves and chopped chill. Taste and season.
- Put the eggs in another deep plate and beat. Now dip each thin slice of chicken through the beaten eggs, then into the breadcrumb mixture and transfer to a plate.
- Cover with cling film and chill in the fridge until you’re ready to cook.
- Heat the olive oil in large frying pan at medium high heat and fry the schnitzels in batches. About 4 minutes each side until golden. Serve with the lemon wedges.
Cheats:
Cheese: We love the Aldi feta in our house, just the right
consistency and cheap too!
Accompaniments: Serve with fresh baby potatoes or salad for a nice light taste to the dish