Chicken Schnitzel
45 minutes
Chicken schnitzel with a bell pepper-onion sauce and a crispy kadayif topping.
Ingredients
| 5 | chicken breast fillet strips |
| 2 | eggs |
| 1 bowl | of coarse breadcrumbs |
| 1 bowl | of flour |
| 1 glass | of 3.5% milk |
| 1/2 | diced green pepper |
| 1/2 | diced yellow pepper |
| 1 | red onion |
| 1 handful | of kadayif |
| sth. | sunflower oil |
| sth. | salt, pepper, garlic powder |
| 1-2 tsp | soya sauce |
| 1.5 tsp | cornflour |
Preparation
Beat the eggs in a bowl and season with salt and pepper. Lightly salt the chicken breast and dredge in flour. Then coat in the egg mixture and finally in the breadcrumbs (seasoned with a little garlic powder).
Heat the oil in a pan and fry the chicken until golden brown. Depending on the size, fry for 3-4 minutes on each side.
Sauté the onions and peppers in a little olive oil, season with salt and pepper. Add the soya sauce and milk and bring to the boil. Dilute the cornflour with a little water and add to the vegetables. Bring to the boil. The sauce is ready.
Preheat the oven to 180°C fan oven. Pluck the kadayif, shape and place on a baking tray. Drizzle with a little butter and bake for about 5 minutes until golden brown.
First place the schnitzel on a plate, then spread the sauce on top and finally top with kadayif. Garnish with parsley or chives and enjoy.
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