Chicken schnitzel

Chicken schnitzel

A crispier chicken schnitzel to break the fast.



10-12 pieces
  1. 1 kg chicken breast
  2. 250 gr bread crumb/bread flour
  3. 75 gr all purpose flour
  4. 3 eggs
  5. salt
  6. pepper
  7. 250-300 ml cooking oil


35 minutes
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    Slice thin the chicken breast into two pieces.

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    Place the thin sliced chicken breast on wrapping paper. Roll or slap the chicken breast into thinner slices (optional step)

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    Season the chicken breast with salt and pepper on both side.

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    Prepare plate/wider bowl for flour, beaten egg and bread crumb. (Standard breading procedure)

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    Coat the chicken breast into the flour.

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    Dip the floured chicken breast into beaten egg.

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    Coat the chicken breast (floured egged) into the bread crumb/bread flour.

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    Coat it well. Place the chicken breast on the clean plate. Continue with the rest of chicken breast.

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    Clean up your counter.

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    Heat up 300 ml cooking oil in frying pan.

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    Deep fried the coated chicken breast until golden brown.

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    Transfer the fried chicken breast on the plate with paper napkin to absorb extra oil.

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    Continue to fry the rest of chicken breast.

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