A slight twist on the everyday chicken schnitzel. The Japanese panco breadcrumbs give an extra crunch to the dish. So easy and delicious.
Set two bowls aside. Whisk the eggs in one bowl. Place the Panco breadcrumbs, grated Parmesan cheese, salt and pepper in the other bowl and mix the dry ingredients together.
Grab one slice of the chicken breast and coat it in the whisked eggs. Lift it slightly above the bowl and let the excess egg drain off. Then coat the egg covered chicken breast in the panco breadcrumbs and place on a plate. Repeat this for all of the chicken breast slices.
Place the chicken breast in the fridge for 20-30 minutes to set (this step is optional, you can start cooking the breasts immediately if you do not have the time to spare).
Heat the oil in the saucepan. You will need about 1 cm of oil. Once the oil is hot enough to make the chicken sizzle (test it by throwing a little of the breadcrumb mixture, if it starts to sizzle, it's ready) place the chicken breasts two at a time in the pan. Leave it to cook for two minutes on one side or until golden brown, turn over and cook for a further 1-2 minutes, depending on the thickness of your chicken breast.
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