Chicken Schnitzel with Crunchy Salad

INGREDIENTS

• 600g Chicken Breast
• 100g Plain Flour
• 2 Egg
• 160g Breadcrumb
• 60ml Cooking Oil
• 120g Mixed Salad Leaf
• 1 Carrot
• 1 Cucumber
• 4 tbsp Vinegar
• 4 tsp Cooking Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

STEPS

1. 1

   Place each 600g of chicken breast between sheets of baking paper and pound to an even thickness of about 1 cm. Season both sides with 1 tsp of salt and 0.5 tsp of black pepper.

   ⏱ 5 min

2. 2

   Set up three shallow dishes with 100g of plain flour, 2 eggs (beaten), and 160g of breadcrumb. Coat each chicken piece in flour, then beaten egg, then breadcrumbs, pressing gently so the crumbs adhere.

   ⏱ 5 min

3. 3

   Toss 120g of mixed salad leaf, 1 carrot (julienned), and 1 cucumber (thinly sliced) in a clean bowl. Whisk 4 tbsp of vinegar and 15ml of cooking oil together, season lightly, and set the dressing aside.

   ⏱ 3 min

4. 4

   Heat a large frying pan over medium heat and add 45ml of cooking oil. Fry the breaded chicken for 4 to 5 minutes on the first side and 3 to 4 minutes on the second side, turning once, until deeply golden, crisp, and cooked through with clear juices and no pink meat. Work in batches if needed, adding enough oil to coat the pan.

   ⏱ 4 min

5. 5

   Transfer the schnitzels to a clean plate and rest for 3 minutes. Toss the salad with the dressing immediately before serving, then serve the schnitzel with the crunchy salad.

   ⏱ 3 min