Ingredients portion 2
Wheat flour 5 tablespoons
Seasoning to taste
Salt to taste
Ground black pepper to taste
Chicken egg 2 pieces
Chicken breast 1g
Breadcrumbs 5 tablespoons
Cooking instructions 20 minutes
1 Remove any small pieces of fillet from the chicken breast and leave most of it.
2 Divide it into 2 parts and cut each part in thickness, not all the way through.
3 Once the schnitzel has been cut, open it up like a book, salt and pepper it and lightly batter it, or rather flatten it (I flatten it with the bottom of my husband’s favourite griddle – just shhhh, nobody). The chops are huge and thin (as they should be).
4 Schnitzels are flavoured with your favourite seasoning.
5 Prepare three bowls: one with the eggs slightly beaten with a drop of water, the second with the flour (I have buckwheat flour) and the third with breadcrumbs (I make them myself from ciabatta).
6 Pour about 3 fingers of vegetable oil into a frying pan and heat well (throw a piece of carrot into the oil so that it does not burn).
7 Dip the schnitzels in the eggs, then in the flour, then in the eggs again and in the breadcrumbs. Gently dip them in the hot oil.
8 Fry for literally 2 minutes on one side and 2 minutes on the other side until crusty.
9 Prepare paper towels to remove any excess grease.
Recipe tip Mashed potatoes are good as a side dish. We ate it with our favourite green onion salad with a hard-boiled egg, cheese and sour cream.
