Chicken schnitzel breaded from breast in pan

1 serving
20 min

How to make chicken schnitzel in breaded breast in a pan? Rinse the chicken fillet in running water and dry with a paper towel. Then cut lengthways without finishing. This will result in one large piece of chicken meat.

Place the meat on a board and cover with cling film. Beat the meat off with a cooking hammer. Thanks to the covered film, the edges of the piece will not tear and splashes of meat will not fly around the kitchen.

Prepare three plates. In one of them, break the egg. Add some salt and pepper. And chat him with a whisk. Pour flour into another, and breadcrumbs into a third.

Roll chicken meat in flour, trying to make sure that it covers the meat from all sides. Then dip in the egg on two sides. Thanks to dipping in flour, the egg will be better kept on meat.

Then roll the meat in breadcrumbs. Take the meat to the breadcrumbs more tightly to form a dense layer of breading.

Pour a little vegetable oil into the pan and heat it to a hot state. Put the chicken schnitzel in the hot butter. Fry it over high heat on two sides for 1-2 minutes each. It will turn golden.

Then make the heat smaller and fry it for another 3-4 minutes on each side. It is not necessary to cover the lid, as a dense crisp should remain. Serve chicken schnitzel as a stand-alone dish, which in itself is very satisfying. Or supplement with any side dish or fresh vegetables. Enjoy your meal!