Ministerial Chicken Breast Schnitzel

Cooking method

1. Step 1:

   

   How do you make ministerial chicken breast schnitzel? Start by gathering your ingredients. You can use plain white sandwich bread in place of the loaf. Rinse the eggs and pat them dry.

2. Step 2:

   

   Cut the bread into thin matchsticks. Day-old bread that isn't too fresh works best — it cuts cleanly and doesn't crumble as much.

3. Step 3:

   

   Rinse the chicken breasts and pat them very dry. Butterfly each breast by slicing it horizontally through the middle, stopping before you cut all the way through. I trimmed a little meat from the edges to give each piece a nice schnitzel shape.

4. Step 4:

   

   Lightly pound each fillet on both sides with a meat mallet.

5. Step 5:

   

   Season the prepared fillets with salt on both sides and sprinkle with coriander (add any other seasonings you like).

6. Step 6:

   

   Spread the flour on a plate and dredge each fillet in it on both sides.

7. Step 7:

   

   In a rimmed dish big enough to hold a fillet, beat the eggs with a fork until smooth.

8. Step 8:

   

   Dip a fillet into the beaten egg, then turn it over to coat the other side.

9. Step 9:

   

   Lay the fillet onto the bread straws, first on one side, then the other. Press the schnitzel gently so the bread sticks well.

10. Step 10:

    

    Heat the vegetable oil in a skillet. Fry the schnitzel over moderate heat until golden brown on the first side.

11. Step 11:

    

    Then flip the schnitzel and fry the other side until cooked through, covering the pan with a lid. Cook the remaining fillets the same way.

12. Step 12:

    

    Serve the ministerial-style schnitzel with fresh, steamed, or roasted vegetables. Enjoy!