Sizzled Chicken Schnitzel

1. 1

   Combine the flour, basil, salt and pepper in a large Ziploc bag.

2. 2

   Place the chicken breasts, one at a time, between two pieces of wax paper.

3. 3

   Pound the breasts with several whacks of a meat mallet or rolling pin to thin them evenly to a thickness of about 1/2 inch.

4. 4

   Peel off the paper and add the breasts to the bag with the flour mixture; shake well to coat.

5. 5

   Heat oil in a 12 inch nonstick skillet over medium high heat.

6. 6

   Meanwhile, spread the bread crumbs on a plate and beat the egg in a small bowl.

7. 7

   Dip the chicken breasts, one at a time into the egg then into the bread crumbs to coat both sides; shake off excess crumbs.

8. 8

   Add the breasts to the skillet as you coat them.

9. 9

   Cook the breasts until the chicken is cooked through with golden brown crust, 3-4 minutes on each side.

10. 10

    If the crumb coating begins to over brown, reduce the heat to medium.

* Per serving · 4 servings · Values may vary.

No additional tips available.