How to: Chicken Schnitzel with a Twist

Where I come from we have a thing for schnitzels, even though I am not from Austria.

 I grow up with chicken and pork schnitzels  and it was definitely my favorite way of cooking meat.


2 chicken breasts (or less…)

5 eggs 

1/2 cup mix of shredded cheese 

1/2 cup flour (I used WWF)

pink salt & pepper

chili flakes

(like I said I’m going to have tea with chili flakes any time now!)

1/2 tbs oregano

1/2 tbs basil

sunflower oil


Cut the chicken breast in diagonal thin slices and beat it until tender.

Salt and pepper the meat.


Crack the eggs into a large bowl and beat them lightly with a fork.

Add pink salt & pepper & chili flakes & the rest of the herbs you want to use.

Mix well.

Add the cheese and mix together with the egg.

Last but not least, start incorporating the flour into the mixture by adding small amounts and mixing.


Heat some sunflower oil into your good ol’ frying pan.

Coat the chicken with the egg mixture and place it into the pan.

Let cook about 4-5 minutes on each side (until golden).

Remove on a plate covered with paper towel (to eliminate the excess oil)



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