This dish is inspired by my italian mother and age old sicilian recipe. It was passed on for the last 3 generations, and is a hit every time I make it.
Beat 5 eggs together and add 1 cup of milk.
Soak 500 g of Chicken Breast fillet finally sliced in 2 cups of milk. The milk and egg mixture should consist of 4 cloves of crushed fresh garlic. Can be made 2 hours before or soacked night before.
Chop 2 handfuls of Parlsey and add to 5 cups of bread crumbs.
Add 2 cups of finely grated parmesan to the bread crumb mixture.
Add a couple of pinches of salt and some cracked pepper.
Now drain the milk egg mixture of each schnitzel and coat with bread crumb mixture and fry in vegetable oil until golden brown.
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