For the chicken cutlets in cornflakes-pumpkin seed breading, wash the chicken breasts under running water and pat dry. Divide each chicken fillet into 2 cutlets and salt.
Coarsely chop pumpkin seeds and mix with cornflakes. Crack the egg, put it in a shallow bowl and whisk with a little water.
Turn the meat first in flour and then pull it through the whisked egg on both sides. Now turn the chicken fillet in the cornflakes-pumpkin seed mixture and press cornflakes down lightly.
Heat oil in a frying pan, bake breaded fillets over medium heat for about 2-3 minutes per side until golden brown. Remove cutlets from fat and drain on paper towels.
A potato salad, leaf salad or tomato salad goes perfectly with these delicious chicken schnitzls.
If a Schnitzerl is left over, it tastes delicious the next day on toasted brown bread or cut into strips on a colorful salad with yogurt dressing.
Preparation Tip:
The Hühnerschnitzerln goes perfectly with a cool Herrenpils from Hubertus Bräu!
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