- 2 chicken breasts
- 1/2 cup sunflower oil
- 1 egg
- 1 cup breadcrumbs
- 1/2 cup plain flour
- a pinch of salt
- ground black pepper to taste
- paprika to taste
Place the chicken breasts on the work surface and bash them with a meat tenderiser. We need them as flat as possible, the thinner the slices, the better. It also reduces the cooking time, as they are perfectly cooked really quickly. I used organic chicken breasts, but any good-quality chicken breasts would do.
Next, we need 2 large plates. On one plate we have plain flour, on the other breadcrumbs.
Beat the egg lightly using a fork, then season with salt, pepper and paprika.
Coat the chicken slices in flour, then dip in the egg mixture and in the end toss them well in breadcrumbs.
Heat up the frying pan and add the sunflower oil.
Fry the chicken schnitzels on both sides for about 2 minutes on each side until golden, then remove from the pan and place on a kitchen towel to remove the excess oil.
Serve hot or cold with any sauce.