Café de Paris Stuffed Chicken Schnitzel Recipe by Manu Feildel

Manu has launched a recipe e-book (free to download) featuring this delicious recipe. You can also find recipes for Chicken and Leek Pie and Chicken Katsu Sando. Be tempted by eats inspired from around the world including Meena’s Sri Lankan Chicken Curry, Malaysian Fried Chicken with Coconut Rice, Moroccan Chicken Tagine, Vegemite Chicken Bites, Smoker BBQ Peri Peri Chicken, and BBQ’d Jerk Chicken with Pineapple Salsa.

Café de Paris Stuffed Chicken Schnitzel Recipe

Serves: 2 people.
Prep: 2 hours 30 minutes.
Cook: 15 minutes.

Ingredients

• 2 chicken breast fillets
• 8 slices prosciutto
• 2 XL eggs, lightly whisked
• ¹⁄2 cup flour
• 1 ¹⁄2 cups panko breadcrumbs
• Neutral oil to deep fry

Café De Paris butter

• 80g unsalted butter, softened
• 1 eshallot, finely chopped
• 1 garlic clove, finely chopped
• 3 anchovy fillets minced
• Juice of ¹⁄2 lemon
• 2 teaspoons Worcestershire sauce
• 2 teaspoons French Dijon mustard
• 2 teaspoons curry powder
• ¹⁄2 teaspoons paprika
• 2 teaspoons dry tarragon
• 2 teaspoons finely chopped parsley

Method

1. For the butter, combine all ingredients in a bowl, mash with a fork and stir to combine. Spoon the mixture into the centre of a piece of baking paper. Form a 9cm x 5cm rectangle then freeze for 1 hour.
2. To prepare chicken, using a sharp knife, make a deep cut along one side of each breast to butterfly, but don’t cut all the way through. Between plastic wrap, pound out the chicken using a rolling pin until thin but do not break the flesh. Cut butter in half lengthways then place a frozen baton in the middle. 3. Fold in the sides of the chicken (using the plastic wrap to help you do this) then roll the chicken to completely enclose the butter. Wrap tightly in the cling film and freeze for 1 hour.
3. Lay 4 pieces of prosciutto on top of a piece of plastic wrap or baking paper so they overlap slightly. Remove chicken carefully from wrap and place in the centre of the prosciutto then wrap and enclose completely with the prosciutto like a tight blanket with no gaps. Repeat with the second piece of chicken.
4. Place breadcrumbs in a shallow wide bowl. Season with salt and pepper. Place flour on a plate. Whisk eggs in a shallow bowl. After removing from the plastic wrap, coat a piece of prosciutto-wrapped chicken in flour, shaking off excess. Be careful to not break the prosciutto apart. Dip in egg then coat in breadcrumb. Place on a plate. Repeat with other piece of chicken.
5. Preheat oven to 200°C (fan-forced).
6. Heat oil in a saucepan over medium-high heat until 180°C (fan-forced). Cook chicken for 3–4 minutes or until golden all over. You may want to do this one at a time. Remove from oil and place onto a baking tray.
7. Bake in preheated oven for 8–10 minutes or until cooked through. Remove from oven and rest for 5 minutes, then serve with a fresh garden salad and fries (oven-baked or air-fried).

About Farm to Fork with Manu

This recipe was created in partnership with Ingham’s as part of ‘Farm to Fork with Manu’. You can download Manu’s French and international recipes in this free e-book: https://inghams.com.au/our-brands/whats-new/farm-to-fork-with-manu/

To learn more about Ingham’s and ‘Farm to Fork with Manu’, visit inghams.com.au or follow @inghamsaustralia on Facebook, Instagram and @inghamschicken YouTube.