CAFE-NOIR CHICKEN SCHNITZEL

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CAFE-NOIR CHICKEN SCHNITZEL image

Categories     Poultry     Fry     Kosher

Yield 6 people

Number Of Ingredients 9

A wide pan filled with 3 cm of vegetable oil (canola/soy) for frying
Plate filled with 200 grams of flour
7 eggs
60 grams Dijon mustard
500 grams breadcrumbs
10 grams table salt
5 grams black pepper
6 "butterflied" chicken breasts, 180 grams each
Chef's recommendation: Place baking paper over chicken breasts and pound with mallet until 3mm-thick.

Steps:

  • 1. Prepare egg batter: Whisk eggs with mustard 2. Mix breadcrumbs with salt and pepper 3. Dip both sides of flattened chicken breasts in plate of flour; tap to rid excess flour 4. Dip into egg batter 5. Drip into breadcrumb mix 6. Fry in vegetable oil until golden on both sides 7. Place on paper towel to soak excess oil

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