Matt Moran's chicken schnitzel with parmesan crust

Step 1

Preheat oven to 180°C. Flatten each chicken breast between two pieces of baking paper with a rolling pin to about 5mm thick.

Step 2

Combine the flour and paprika in a bowl and season well. Place the beaten egg in a separate bowl. Combine crumbs and parmesan in a third bowl and season well.

Step 3

Dust each piece of chicken in the flour mixture, then the egg and finally the panko crumb mixture, pressing the crumbs to coat the chicken. Place on a tray and set aside.

Step 4

Heat 1 tbs olive oil and knob of butter in a large frypan over a medium-high heat until the butter foams. Add a schnitzel and fry for 1-2 minutes until golden brown, turn and cook remaining side, then transfer to a baking tray. Wipe out the pan and repeat with the remaining schnitzels, then bake for 3-4 minutes until just cooked through.

Step 5

Wipe out frypan again, add the remaining butter and cook 2-3 minutes until nut brown. Remove from heat, add the sage, garlic and lemon zest, season to taste, then add lemon juice. To serve, spoon the sage butter over the schnitzels and serve with lemon wedges.