He is the co-host of Australia’s popular breakfast show, Today, but who knew he could also cook?! Karl Stefanovic has released a cookbook s full of recipes for any Aussie home chef…and they are really GOOD!

The TV funnyman includes illustrated steps and handy hints in the book to make the cooking process as painless as possible.

Karl show and tells one of his favourite (and most popular) recipe from the book with us…

Karl Stefanovic’s Super Schnitty

‘this recipe calls for Panko crumbs – a crisp Japansese breadcrumb, readily available from supermarkets in the Asian dry goods section. You can use regular dried breadcrumbs instead if you want, but Panko crumbs will have your mates treating you like a God!’

What you’ll need:

4 large chicken breast

fillets

1 cup plain flour,

seasoned with salt and

pepper

2 eggs, whisked

2. cups panko crumbs

1 tablespoon sweet

paprika

. cup sunflower oil

50 g butter

coleslaw and lemon wedges, to serve

What to do:

Slice each chicken breast fillet horizontally through its centre, but do not cut all the way through. Butterfly the fillet open, then place between sheets of non-stick baking paper. Using a rolling pin, flatten each butterflied breast fillet to a 5 mm thickness.

Place the seasoned flour in a large shallow bowl, place the whisked egg in a separate shallow bowl and combine the crumbs and paprika in a third

shallow bowl. Working one at a time, dip the chicken fillets in flour to coat on both sides, shaking away any excess, then dip in egg and press firmly into the crumb mixture.

Transfer the crumbed chicken to a baking tray. Cover with cling film and chill for at least 20 minutes to set the crumb.

Heat the oil and butter in a large frying pan over medium–high heat. Cook the chicken in batches for 3–4 minutes each side, or until cooked through and golden. Serve with coleslaw and lemon wedges.

Yum! Enjoy, B xx

For more of Karl’s recipes, you can purchase the book here. Royalties from the sale of this book will be donated to police legacy charities.