Recipe courtesy of Oleg Voss and Gene Voss
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Using a meat mallet or pounder, flatten the chicken cutlets in between 2 pieces of plastic wrap.

Using 3 separate shallow bowls, place the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper in one bowl. Next, combine the egg and milk in the second bowl, and then put the breadcrumbs into the last bowl. 

Coat the chicken with the flour, then dip into the milk-egg mixture and finally into the breadcrumbs, turning to coat. 

In a large skillet on high heat, add the oil then the chicken schnitzel and fry for approximately 1 minute per side, or until cooked through.

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