Place the chicken breasts on a chopping board and use a sharp knife to slice horizontally through the breasts to create two or three (depending on the thickness) thin, even slices per breast. Flatten the slices with a meat mallet.
Lay out three wide bowls. Put the flour in one and season it with salt and pepper. In another, beat the egg with the water. Place the breadcrumbs in the other.
Using one hand, lightly coat each piece of chicken in the flour, shaking off the excess. Dip into the egg then coat with breadcrumbs.
Heat a deep frying pan with the oil and fry the schnitzels 1 or 2 at a time, cooking until golden brown on each side. When cooked, stand upright in a deep bowl lined with paper towel to drain. Cook the remaining schnitzels.
Serve with mashed, boiled or fried potatoes.
2 large chicken breasts
150 g (1 cup) plain flour
salt and pepper
1 tbsp water
2 cups dry breadcrumbs
500 ml (2 cups) vegetable oil
Added by: Natália Martins
Consulted: 2652 X
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