Gluten-Free Schnitzels


500 grams chicken/turkey breasts
1 egg
MESHUBACH fried-food crumb coating
Spices to taste / minced garlic
Oil for frying


Clean the chicken breasts, and cut into slices.
Flatten slices with a 'schnitzel hammer' to desired thickness; very thin, or thick and juicy.
Coat schnitzels with the crumb coating.
Beat the egg. The best way to spice the chicken is s to mix the spices/minced garlic with the eggs.
Dip the chicken pieces into the egg, then dip again into the crumb coating. Make sure the schnitzels are completely covered.
Make sure that the oil in the pan has heated sufficiently, then carefully place the schnitzels inside. Fry for 2-3 minutes, until schnitzels are golden.
Remove and place on a plate with a paper towel, to absorb the excess oil, then transfer to serving plate.
It is best to eat the schnitzel while it is still hot and fresh. You can also add dips such as ketchup, mustard, etc.