juicy chicken in a crispy crust.
1.5 lbs boneless chicken breast
4 tablespoons flour
4 tablespoons bread crumbs
6 tablespoons vegetable oil
Half teaspoon salt
Cut the chicken lengthwise into 6 equal parts.
Pour the flour onto one plate, bread crumbs onto another, and break the eggs into a small bowl.
Stir the eggs with a fork.
Place each piece of the chicken on the working surface, cover with plastic wrap and carefully pound with a meat mallet.
Sprinkle each chicken piece with a pinch of the salt.
Place a small skillet over a medium fire and heat it up for 1-2 minutes.
Pour in 1 tablespoon of the oil.
You will need to cook the schnitzels one by one.
First roll each schnitzel in the flour.
Then dip in the egg mixture.
After that roll the chicken in the bread crumbs.
Place the schnitzel on the skillet and cook for 2 minutes on each side.
A pounded chicken breast cooks very fast.
Do not overcook it to avoid it becoming too dry.
After cooking each schnitzel, wipe the skillet with a paper towel and pour in one tablespoon of the oil for the next one. Don’t skip this step to make sure each schnitzel is ideal in color without burnt crumbs from the previous one.
Serve with any accompaniment or a salad.