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🇺🇸 My little one woke up feeling under the weather—feverish, fussy, and absolutely not interested in food. As a mom, it breaks my heart to see him like this, especially when his usual chatter and energy are replaced with a tired little face. He barely ate all day, and I knew I had to get creative to tempt his appetite.

That’s when I decided to make Chicken Schnitzel. It’s one of those dishes that feels indulgent, like takeout, but is surprisingly easy to make at home. Plus, it packs in protein.

Getting Started: The Prep
I began with chicken fillets, carefully flattening them with a rolling pin. My son sat nearby, bundled up in his blanket, watching me with mild curiosity. Flattening the fillets is oddly satisfying—it ensures they cook evenly and stay tender inside.

Next came the breading station, a simple three-step process. I set up three bowls: one with plain flour, one with beaten eggs, and the last with a magical mixture of crushed cornflakes, salt, chili paprika powder, cumin, coriander powder, and a touch of chili flakes for that subtle kick. The cornflakes add an irresistible crunch that takes this schnitzel to the next level.

The Coating: Where the Magic Happens
One by one, I dipped the flattened chicken fillets into the flour, ensuring they were evenly coated. Then into the beaten eggs for a sticky layer to hold the crumb mixture. Finally, the fillets went into the bowl of seasoned crushed cornflakes. I pressed them firmly, making sure every inch of the chicken was covered in that crispy goodness.

I placed the breaded fillets on a tray, admiring how pretty they looked even before frying.

The Sizzle: Cooking to Perfection
I heated some oil in a large pan and gently placed the schnitzels in, one at a time. The sizzle was music to my ears. As they cooked, the kitchen filled with a warm, toasty aroma, and the fillets turned a gorgeous golden brown. Flipping them carefully, I ensured both sides were equally crispy. The whole process only took about 5-6 minutes per fillet.

Once done, I let them rest briefly on a paper towel to absorb any excess oil. The crust was perfectly crisp, while the chicken inside remained juicy and tender.

Recipe Recap:

1. Flatten the Chicken:
- chicken fillets, flattened evenly with a rolling pin or meat mallet.

2. Prepare the Breading Station:
- Bowl 1: ½ cup plain flour.
- Bowl 2: 2 eggs, beaten.
- Bowl 3: A mix of:
- 1 cup crushed cornflakes
- 1 tsp salt
- 1 tsp chili paprika powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp chili flakes.

3. Bread the Chicken:
- Coat each fillet in flour, then dip in eggs, and finally coat generously with the cornflake mixture. Place on a tray.

4. Fry the Schnitzel:
- Heat oil in a pan and fry each fillet on medium heat for 5-6 minutes per side or until golden and cooked through.

5. Serve:
- Enjoy h ot with your favorite dip or side salad.

As we sat down to eat, my son asked if we could make this again tomorrow. For a mom, there’s no better compliment. Even on tough days, moments like these remind me why I love being in the kitchen.

#food #recipe #healthyeating

🇩🇪

1. **Das Hähnchen vorbereiten:**
- Hähnchenfilets mit einem Nudelholz oder Fleischklopfer gleichmäßig flach klopfen.

2. **Panierstation vorbereiten:**
- **Schüssel 1:** ½ Tasse Mehl.
- **Schüssel 2:** 2 Eier, verquirlt.
- **Schüssel 3:** Eine Mischung aus:
- 1 Tasse zerstoßene Cornflakes
- 1 TL Salz
- 1 TL Chili-Paprikapulver
- ½ TL Kreuzkümmelpulver
- ½ TL Korianderpulver
- ½ TL Chiliflocken.

3. **Das Hähnchen panieren:**
- Jedes Filet zuerst in Mehl wenden, dann in die Eier tauchen und großzügig mit der Cornflakes-Mischung bedecken. Auf ein Tablett legen.

4. **Die Schnitzel braten:**
- Öl in einer Pfanne erhitzen und jedes Filet bei mittlerer Hitze 5-6 Minuten pro Seite braten, bis es goldbraun und durchgegart ist.

5. **Servieren:**
- Heiß mit deinem Lieblingsdip oder einem frischen Salat genießen.

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