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
  1. Add Photo

    Slice thin the chicken breast into two pieces.

  2. Add Photo

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

  3. Add Photo

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

  4. Add Photo

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

  5. Add Photo

    Coat the chicken breast into the flour.

  6. Add Photo

    Dip the floured chicken breast into beaten egg.

  7. Add Photo

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

  8. Change

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

  9. Add Photo

    Clean up your counter.

  10. Add Photo

    Heat up 300 ml cooking oil in frying pan.

  11. Change

    Deep fried the coated chicken breast until golden brown.

  12. Add Photo

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

  13. Add Photo

    Continue to fry the rest of chicken breast.

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