INGREDIENTS: 4 chicken breasts fillets, trimmed 1/3 cup plain flour 2 eggs 2 cups fresh wholemeal breadcrumbs (see note) 1 lemon, rind finely grated 1/2 cup flat-leaf parsley leaves, finely chopped 1/4 cup sage leaves, finely chopped 2 tablespoons butter Extra-light olive oil, for frying 250g dried egg tagliatelle pasta Steamed broccolini, to serve Lemon wedges, to serve INSTRUCTIONS: Preheat oven to 130°C. Place chicken between 2 sheets plastic wrap. Pound with a meat mallet or rolling pin until 4mm thick. Combine flour and salt and pepper on a large plate. Lightly whisk eggs in a shallow dish. Combine breadcrumbs, lemon rind, parsley and sage in a separate shallow dish. Lightly coat chicken in seasoned flour, shaking off excess. Dip in egg then coat in breadcrumb mixture, pressing crumbs on with fingertips to secure. Place 1 tablespoon butter in a large frying pan. Pour oil into pan until 1cm deep. Heat over medium-high heat until hot. Cook schnitzels, in batches, for 2 to 3 minutes each side or until golden. Drain on paper towel. Place on a baking tray in oven to keep warm while cooking remaining schnitzels. Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender. Drain and return to saucepan. Add remaining 1 tablespoon butter and season with salt and pepper. Toss gently to coat. Serve schnitzel with pasta, broccolini and lemon wedges. (Source: Australia's Super Food Ideas July 2006)
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