Four small chicken breasts are pounded to an even thickness for quick, even cooking. They're lightly dusted with flour, dipped in a beaten egg, and rolled in a crisp mixture of breadcrumbs (panko) with grated parmesan for a savory, nutty crust. In a shallow pan, fry the cutlets in about 75 ml of vegetable...Read More
Chicken schnitzel with coleslaw serves 4 original recipe by BBC Good Food.
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