Delicate and juicy chicken schnitzels coated in fluffy potato batter. Serve with favorite roasted or crude vegetables.
No. of servings
|all-purpose flour / plain flour||-|
|all-purpose flour / plain flour||7.75||oz||220||grams|
|baking powder for gingerbread||2||tsp||2||teaspoon|
|ground black pepper||-|
|semi skimmed milk 1,5%||1.3||cup||300||milliliters|
Rinse chicken breasts, cut them into schnitzels and bash a little. Season the schnitzels with salt and pepper.
potatoes 8 oz (230 g)
Peel the potatoes, grate finely or liquidize.
Add in a bowl grated potatoes, egg, vegetable salt (dried vegetable mix), baking powder, flour and milk and stir until batter is smooth.
Coat the schnitzels in smooth flour, dip them into the potato batter.
Fry on both sides until golden brown.
Place the schnitzels in a bowl with kitchen paper at the bottom to absorb excess oil.
Serve with vegetables and favourite side dish.