Chicken schnitzel

Preparation – 20 minutes

Remove any excess fat and muscle from the chicken breasts. Place a piece of cling film on a chicken breast. Flatten the chicken breasts with a meat hammer or the bottom of a pan.

Sprinkle the flat chicken breasts with salt and pepper on both sides. Prepare 3 deep plates, the first plate with a few tablespoons of flour, a second with 2 beaten eggs and the third plate with breadcrumbs.

Mix a small handful of finely grated grana padano into the breadcrumbs. This is optional but gives the chicken an extra delicious flavour.

Coat the chicken breasts with flour, then with the beaten egg and then with breadcrumbs. Make sure the chicken breasts are completely covered.

Finishing the chicken schnitzel – 10 minutes

Heat a good knob of butter in a large frying pan and fry the breaded chicken breasts for a few minutes on both sides until they are golden brown. Don't fry the chicken for too long, otherwise the chicken will become too dry.

Serve with potatoes and broccoli, for example, enjoy!