Ready in 30 minutes
2 Chicken Breast Fillet
½ cup Cake Flour
½ tsp Salt
½ tsp Ground White Pepper
1 cup Panko Bread Crumbs
½ cup Grated Parmesan Cheese
3 tbsp Sunflower Oil
Butterfly the Chicken Breast Fillet by cutting in in half, lengthways, but not all the way through.
Place a layer of Plastic wrap on the kitchen counter. Place the butterflied chicken breast on top of the plastic wrap and cover with another layer of plastic wrap, enveloping the chicken breast in a little plastic pouch.
Using a meat mullet (or a wine bottle, a rolling pin, etc.), Pound the chicken breast to tenderize it; the aim is to get the chicken breast to an even thickness. Once both of the chicken breasts has been “bashed”, each in its own plastic wrap pocket, place them in the fridge.
Place the Cake Flour, Salt and Ground White Pepper in one bowl and combine thoroughly.
Crack the two eggs into a separate bowl, add 2 tbsps. of water and beat with a fork.
Lastly Place the Panko (any bread crumbs can be used) bread crumbs and the grated Parmesan cheese into a separate bowl and combine well.
Take the first ‘bashed’ chicken breast and coat it well with the seasoned flour. Shake off the excess flour and dip into the beaten eggs. Let the excess egg drip off, making sure the chicken is completely covered in the egg.
Transfer the egg dipped chicken breast to the bread crumbs and coat very well.
Put the coated chicken breast in a plate and repeat with the second chicken breast.
Now, you can gently heat a heavy based frying pan with the Sunflower oil.
Place the crumbed chicken breasts – now called a schnitzel – into the frying pan and gently fry for 3 to 5 minutes on each side (over a medium high heat). Ensure that each side is lightly browned before turning over. You may choose to deep fry the schnitzel instead. Same applies; ensure the schnitzel is lightly browned and fully cooked.
Serve with cheese or mushroom sauce and a leafy salad.