Ingredients:
2 Organic Chicken Breasts
1 teaspoon Salt
0.5 teaspoon Ground Black Pepper
0.5 cup All-Purpose Flour
0.5 cup Bread Crumbs
1 large Egg
3 Tablespoons Oil
German Cucumber Salad
4 Persian Cucumbers
0.5 cup Sour Cream
1 Tablespoon White Vinegar
1 Tablespoon Dill
Directions:
- Start by making the salad.
- Cut the cucumbers into thin rounds and finely chop the dill.
- In a bowl, add the sour cream, vinegar, salt and pepper and stir to combine.
- Now, add the cucumber slices, dill and mix.
- Cover and put it into the refrigerator while you make the Schnitzel.
- On a large cutting board or a clean surface, place a large piece of cling film down, add your chicken breast, then cover it with another large piece of cling film.
- With a meat tenderizer/pounder/meat mallet (oh gosh so many names!!) or what I like to use – a rolling pin, pound the chicken until it is about 1/3 – 1/2 inch thick.
- Next, season the chicken breast with salt & pepper on both sides and set them aside on a plate.
- Crack an egg into the bowl and whisk. Add the flour to a plate and the breadcrumbs (I use Italian seasoned breadcrumbs) to another.
- Dredge the chicken breast into the flour. Coat both sides well and shake off the excess.
- Dip it into the egg and coat both sides.
- Dip it into the breadcrumbs.
- Heat up a large skillet with 3 tbsp of oil.
- Once hot, carefully add the chicken breasts and cook them on medium-high heat for 3-4 minutes on each side.