Crispy chicken schnitzel

Directions

1. If necessary, rinse the chicken breasts. ≈ 8 min
2. Ensure that the whites have a uniform thickness. ≈ 3 min
3. Some prefer to flatten them with a rolling pin until they are flat; others leave them at about 1 cm thick, which is roughly half their natural thickness. ≈ 3 min
4. In a shallow bowl, whisk together the 2 eggs with the salt, pepper, and other spices. ≈ 4 min
5. In a separate plate, pour the breadcrumbs. ≈ 3 min
6. Heat the oil in a frying pan until it reaches about one-third of the thickness of the meat. ⏱ ≈ 7 min
7. For each piece of meat, dip it on both sides in the egg. ⏱ ≈ 30 min
8. Then, coat both sides of the fish with breadcrumbs. ≈ 3 min
9. Place the piece in the frying pan. ⏱ ≈ 7 min
10. After 4 to 5 minutes, check if the underside is golden brown, then flip the schnitzel to cook the other side. ⏱ 5 min
11. If the schnitzel burns quickly without being cooked through in the center, the heat is too high. Reduce it. ≈ 3 min
12. If the golden side is not yet golden after 4 to 5 minutes, the heat is too low: increase it. ⏱ 5 min
13. The exact time will depend on the power of each stove: adjust as needed. ≈ 3 min