Julians Bubcias Schnitzel

Ingredients:

• 500gms Chicken tenderloins
• 4 eggs beaten
• 1/2 cup flour
• 1 cup bread crumbs (GF if necessary)
• Salt
• Olive oil (not extra virgin)

Instructions:

1. On a cutting board arrange a few tenders flat and cover with cling wrap.
2. Use rolling pin to flatten, either by beating or rolling until the tenders are about 4-5 mm thick.
3. Once all done salt well.
4. In low flat dishes (like a pie dish or plate) pour out flour first, then eggs and lastly bread crumbs in separate dishes in a row.
5. First dip the individual tender in flour then eggs and lastly bread crumbs.
6. Make sure to coat completely between each layer.
7. Lay out on a plate and continue until all pieces have been coated.
8. Heat enough olive oil (should come up the side about 1 cm) in a fry pan to medium to hot heat.
9. Cook a few pieces at a time making sure not to over crowd the pan.
10. You may need to tip up the oil if needed.
11. Drain schnitzels on grease proof paper.
12. Serve schnitzel with chips and/or salad.
13. Can double or triple recipe.
14. Refrigerate any pieces not consumed immediately (unlikely 😉).