Chicken Schnitzel Nonna’s way! This recipe teaches you the simple, original way to coat and cook chicken cutlets. No one knows the little secrets like Nonna! Recreate and enjoy this old age delight.
Total Time
15min
4.0
6 Ratings
Author: Vincenzo's Plate
Servings:
1
Ingredients
•
1
Boneless, Skinless Chicken Breast
•
3
Eggland's Best Classic Eggs
•
1
pinch
Salt
•
1
Lemon
•
to taste
Breadcrumbs
•
as needed
Sunflower Oil
•
to taste
Lettuce
•
to taste
Tomatoes
•
to taste
Artichokes
•
to taste
Distilled White Vinegar
•
as needed
Extra-Virgin Olive Oil
Cooking Instructions
1.
Break Eggland's Best Classic Eggs (3) into a bowl and beat them well. Then add Salt (1 pinch) and squeeze a small amount of Lemon Juice (1) into the eggs.
2.
Add a small amount of salt to both sides of Boneless, Skinless Chicken Breast (1).
3.
Immerse the chicken into the bowl with eggs and turn it over using a fork.
4.
Pour Breadcrumbs (to taste) on a flat tray which has baking paper over the top.
5.
Place each fillet on top of the bread crumbs and batter the bread crumbs on well. Turn over and repeat.
6.
Heat up some Sunflower Oil (as needed) in the pan on medium heat. Once it’s nice and hot, cook the chicken cutlets one side at a time.
7.
Make a simple salad with Lettuce (to taste), adding some salt, Distilled White Vinegar (to taste), and Extra-Virgin Olive Oil (as needed). Mix well and then place it on the side of a plate.
8.
Dice the Tomatoes (to taste) and cut the Artichokes (to taste) in half and place them on top of the salad.
9.
Place the chicken cutlets next to the salad and enjoy!
Nutrition Per Serving
CALORIES
401
FAT
16.5 g
PROTEIN
54.3 g
CARBS
9.0 g
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