Preparation time is 10minutes
Cook time is 12minutes
Total time is 22minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 6tablespoons canola oil
- 4 lemon (to serve)
- 50grams all-purpose flour
- 1 large eggs
- 50grams bread crumbs
- 4 chicken breasts, skinless, boneless
Nutrition per serving
2800kJ
Protein
70.5grams
Sugars
7.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Spread the flour in a shallow bowl, beat egg in another bowl, and spread the bread crumbs in a third bowl.
Step 2 of 5
Put the chicken breasts, and the thin, small fillets, if attached, between 2 sheets of waxed paper and pound with a rolling pin until they are about 5mm thick. Season with salt and pepper.
Step 3 of 5
Coat the chicken one piece at a time, first in the flour, then in the beaten egg, and then in the bread crumbs, pressing them on to both sides. Refrigerate, uncovered, for at least 30 minutes. Preheat the oven to 95°C.
Step 4 of 5
When ready to cook, heat 3 tbs of the oil in a very large nonstick frying pan over medium-high heat until hot. Add 2 schnitzels to the pan and fry for 3 minutes on each side, until golden brown, and the juices run clear when pierced with the tip of a knife.
Step 5 of 5
Drain the schnitzels well on paper towels, and keep warm in the oven. Heat the remaining oil in the pan, then add the remaining schnitzels, and fry as above. Serve with the lemon halves.
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