Recipe courtesy of Oleg Voss and Gene Voss
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15 min
10 min
5 min
2 servings



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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