easy CHICKEN SCHNITZEL recipe

CHICKEN SCHNITZEL

INGREDIENTS

METHOD

Gently slit each breast into thin sheets with a sharp knife .

Set up bowls: In the first, combine the flour, garlic , salt, red chilli pwdr, and pepper.

In the second, use a fork to beat the eggs.

In the third, add the panko breadcrumbs.

Dredge both sides of each chicken in the flour, then the egg, letting any excess drip back into the bowl before breading the chicken in the panko.

Let the breaded cutlets rest for 10 minutes if time permits and the breading will stick better when frying.

Heat a large non-stick pan with oil for shallow frying over medium heat .

Add a the coated chicken breast to the pan, not crowding them. Cook for 3 to 4 minutes per side or until crispy and golden on medium flame.

Reduce the heat if they are browning too quickly. Once done remove on absorbent paper.

Repeat with the remaining cutlets, adding more oil as needed.

Squeeze the lemon wedges over the top and serve hot with any dip or sauces.

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DON'T ORDER , JUST COOK !

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Mary's Kitchen