Chicken Schnitzel

• chicken breast, butterflied and pounded4 piece
• flour80g
• egg, beaten2 piece
• breadcrumbspanko preferred180g
• oilfor shallow frying6 tbsp
• lemon, cut into wedgesto serve1 piece
• salt1 tsp
• black pepper½ tsp

Method

1. 1

   Halve chicken breasts horizontally to make four cutlets, then pound between baking paper to 1cm thick.

2. 2

   Season cutlets generously with salt and pepper.

3. 3

   Dredge each cutlet in flour, dip into beaten egg, then press into breadcrumbs to coat fully.

   Press the crumbs in firmly so they stick during frying.

4. 4

   Heat oil in a frying pan over medium-high; fry schnitzels in batches until golden and cooked through, about 3 minutes per side.

   Don't crowd — drop the pan temperature.

5. 5

   Drain on paper towel and rest a minute before serving.

6. 6

   Serve with lemon wedges, chips, and a fresh salad.

Per serving

485

kcal

42g

protein

38g

carbs

18g

fat