Chicken Schnitzel

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The perfect TV dinner for Epic Movie Night.

Take two chicken breasts and slice them very thinly (about half a centimetre thick).  Beat an egg in a flattish bowl and add a little salt and pepper.  Whizz up the end slice of a wholemeal loaf (not too fresh) in a mini-processor until it resembles, well, breadcrumbs.  Put the breadcrumbs onto a large plate.

Immerse the chicken slices in the egg, then press them onto the breadcrumbs until they are well covered.

Foam a small knob of butter in a large frying pan and add a tablespoon or two of oil.  Fry the chicken for about 3-4 minutes each side on a hottish hob until golden brown.  If in any doubt about whether they are cooked, cut in half to check, and if you like to be doubly sure, place in a medium oven for a few minutes.

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8 thoughts on “Chicken Schnitzel

  1. These are clever – I make chicken nuggets sometimes but this shape of chicken looks quicker to cook and more certain to cook through because they are thinner.

      • I have done that to chicken nuggets – cut them in half. And then found they were not done and practically burnt on the outside (we have no gas so judging the temperature can sometimes go a bit wrong.)

        Worry Gene has been very much diluted by the Got No Time That’s Good Enough Gene. But so strong in my mum that nothing would convince her that the cooked through thing doesn’t apply to beef so we always used to get stir fry beef the texture of leather.

      • Oh Denise! My worry gene is verging on some kind of OCD. I nudge every item that I’m cooking around the pan to ensure that each reaches the hot spot for its due time. For beef, no worries. Rare is fine for all of us.

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