PAUL’S EASY CHICKEN SCHNITZEL

You will need 4 chicken thigh fillets , trim any pieces of fat and then pound them with a meat mallet into a nice size for cooking , set aside . Beat 2 eggs together in a bowl and sprinkle 1/2 cup of flour mixed with a dsp of dried rosemary and 2 cups of breadcrumbs on separate plates . Coat the chicken in the flour then dip into the beaten egg mixture and finally cover in breadcrumbs, shaking off any excess . Heat a large frypan over a medium heat with enough rice bran oil to shallow fry the schnitzels . Cook on one side to until browned , turn over and cook on the other side , when peirced with a skewer the juice should run clear indicating they are cooked through . Serve with mashed poatoes or chips , lemon wedges and a baby leaf salad .