- 4 skinless, boneless chicken breast halves, trimmed
- 1/2 cup all-purpose flour
- 2 eggs
- 1 cup crushed toasted oat cereal (such as Cheerios®)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 2 lemons, quartered
- Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness.
- Place flour in a bowl. Beat eggs together in a separate bowl. Mix crushed oat cereal, garlic powder, salt, and black pepper together in large resealable plastic bag.
- Dredge each chicken breast in flour and dip into eggs, allowing excess egg to drip back into bowl. Transfer coated chicken to cereal mixture; seal bag and shake until evenly coated. Place coated chicken on a plate and refrigerate for 1 hour.
- Heat oil in a 12-inch skillet over medium-high heat; fry chicken until browned, 3 to 4 minutes per side. Transfer chicken to a paper towel-lined plate and squeeze lemon over each.
07/24/2019
recipepes.com
chicken schnitzel, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
