Poultry: CHICKEN SCHNITZEL with Crispy Breading

Preparation:

1. Bring the salted water to the boil for the pasta. Put in the pasta … bring to the boil and stir. The noodles fall apart like Schillerlocken. Cook for 3-4 minutes. You should still have a bit of a bite.
2. Pour into a sieve … rinse thoroughly with cold water … drain well in the sieve. Park in the saucepan.
3. Rinse off the chicken cover … pat dry … and cut the thick side apart into a schnitzel (but DO NOT cut through). Powder well with the Asian spice mixture.
4. Put the corn flakes in a freezer bag and plate them very finely with a rolling pin. Put as breadcrumbs on a plate. Stick the egg with 1 tablespoon of water. Put as much peanut oil in a pan that the schnitzel can “swim” in it. Heat the oil.

Preparation:

1. First pull the seasoned chicken schnitzel through the beaten egg … then turn in the corn flake breading flour. Press down the corn flakes well. Place in the hot peanut oil and fry on both sides until crispy (approx. 3-4 minutes on each side). Then the schnitzel is still juicy on the inside.
2. Remove the fried schnitzel from the pan … put it on a paper towel. Heat 1 tablespoon of sesame oil in a second pan … add the well-drained noodles and heat, turning frequently (do not let them turn brown). Mix a sweet and sour chilli sauce with the hot noodles (amount to taste)

Completion:

1. Put the schnitzel on a plate … add the pan noodles. Place some sambal oelek next to it (so everyone can determine their own individual spiciness). Now serve to the table with a mixed iceberg lettuce. We liked it very much …