There are a few things to keep in mind when you want to cook them. We like to make a big batch, not only because we eat them without stopping, but if there are any leftovers (which is quite rare around here), they can be eaten just as well cold. And that at any time of the day.
As ingredients , we will use chicken breast, but a pork chop would also work great. In any case, the meat must be boneless. Also take 2-3 eggs, flour, breadcrumbs, oil and salt. Tools: a meat mallet, a kitchen towel, plastic wrap, a whisk and a bowl, plus a couple of plates to put the breadcrumbs and flour in, respectively. Let’s not forget the pan either.
1. Cut the chicken breast horizontally into two thinner slices. In the case of schnitzels, this is a rule: the slices of meat should be as thin as possible.
2. Salt them, then, for the same reason as in point 1, tenderize them with a meat mallet. You can cover them with plastic wrap while you pound them, and don’t pound too hard because even though the coating is the trick with schnitzels, the core remains… core.
3. You can now heat the oil in the pan. Pour in about a finger or two of oil.
4. Lightly beat the eggs with a whisk in the bowl.
5. Roll the meat slices in flour, beaten egg and breadcrumbs and then…
6. … fry them, one at a time, in the hot oil, on both sides until golden brown .
