A crispier chicken schnitzel to break the fast.
Slice thin the chicken breast into two pieces.
Place the thin sliced chicken breast on wrapping paper. Roll or slap the chicken breast into thinner slices (optional step)
Season the chicken breast with salt and pepper on both side.
Prepare plate/wider bowl for flour, beaten egg and bread crumb. (Standard breading procedure)
Coat the chicken breast into the flour.
Dip the floured chicken breast into beaten egg.
Coat the chicken breast (floured egged) into the bread crumb/bread flour.
Coat it well. Place the chicken breast on the clean plate. Continue with the rest of chicken breast.
Clean up your counter.
Heat up 300 ml cooking oil in frying pan.
Deep fried the coated chicken breast until golden brown.
Transfer the fried chicken breast on the plate with paper napkin to absorb extra oil.
Continue to fry the rest of chicken breast.
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