Chicken Schnitzel in Parmesan Crust

First, prepare the chicken: Slice the chicken breast fillets lengthwise to make them thinner, and lightly salt them.

Now prepare three deep plates for the breading station: In the first plate, add the flour, 1/2 tsp salt, pepper, and paprika powder. In the second plate, whisk the egg with the milk and a pinch of salt. In the third plate, mix the breadcrumbs with the finely grated Parmesan.

Pour approx. 0.5 cm of rapeseed oil into a deep pan (⌀ 20–22 cm) and heat it. First, dredge the chicken in the flour, then dip it in the egg-milk mixture, and finally roll it in the Parmesan-breadcrumb mixture. Fry the schnitzels over medium heat for 2–4 minutes per side until golden brown (the duration depends on the thickness of the meat).