Schnitzel is my homeboy. Typically, I'd do this by hammering out cheap pork or beef. But there is the odd occasion where pounding meat with a rolling pin isn't where it's at. That's with CHICKEN. The meat that tastes like whatever you put on it. It's a carrier for flavour. So lets get cracking.
9 Chicken Thighs
4 Teaspoons Marjoram
4 Teaspoons of Smoked Paprika
4 Teaspoons of Oregano
4 Teaspoons of Garlic Powder
1 teaspoon of Salt
1 teaspoon of ground Black Pepper
1 Teaspoon Chilli Powder (optional)
Lemon Zest of one Lemon
1/2 Cup of Flour
1 Cup of Breadcrumbs
1/4 Cup of Milk
For the Lemon Gravy
2 Cups of Chicken Stock (natural if you can)
1/4 Cup Lemon Juice
1 Tablespoon of Flour
1 Teaspoon of Dried Marjoram
Mix the half of each of the; marjoram, paprika, oregano, garlic powder, salt, black pepper, lemon zest and flour (and chilli, optional).
With a sharp knife, butterfly the chicken thighs until long and even in thickness. Toss the chicken thighs in the flour mix. Really pat it on there.
Mix together thoroughly the 3 eggs and milk.
With the rest of the the herbs and spices, mix them through the breadcrumbs. Dip each chicken thigh in the egg and milk, then coat in the breadcrumb mixture. Press it in to make sure it's well coated.
Set them aside to let the whole lot firm up.
Preheat the oven to 200 C.
Start on the lemon gravy. really simple, chicken stock, lemon juice, marjoram on a medium heat. Bring to the boil and slowly reduce. When about a third is simmered down, thoroughly mix the tablespoon of flour with water so there are no lumps. Pour into the stock and lemon juice. Lower the heat, reduce further. When you reach a thick creamy consistency, it is pretty much done. Salt and pepper really well to balance out the lemon.
Take the chicken, fry both sides in a well oiled frying pan and move to the roasting dish. Blast in the oven for 10-15 minutes. It's flexible.
Serve with a sweet mash and greens.