Chicken Schnitzel Deluxe
- Serves 4
- 4 boneless chicken thighs
- 1 egg
- 1 Tbsp. Dijon mustard
- 4-6 sage leaves
- 2 Tbsp. flour
- 1 tsp. curry powder
- 1/2 cup breadcrumbs
- 4 Tbsp. olive oil
- 1 lime
- salt, pepper
1.Rinse the chicken under cold running water and pat dry with paper towel.
2.Put the chicken on parchment paper and coat.
3.Add salt, pepper, and curry powder.
4.The curry should be rubbed on the chicken skin with a little oil.
5.Wash the sage leaves, pat them dry and cut them into fine strips.
6.Cut the lime into 4 wedges.
7.Beat the egg in a bowl, add mustard and sage. Mix well.
8.Dust the meaty side of the chicken with flour.
9.Dip meaty side of chicken in the in the egg, drain slightly. Roll it in the breadcrumbs.
10.Skin side should not be covered in egg or breadcrumbs.
11.Heat the oil in a pan, first fry the chicken skin side until crisp for about 3 minutes. Flip it and fry the other side for 2 minutes.
12.Tip: If the skin is not crispy enough you can simply bake the schnitzel in the oven with the skin side up for 1 minute.