Chicken schnitzel in beer batter

Ingredients for 3 servings:

• 400 g chicken breast fillet(s), cut into thin slices
• n. B. Salt and pepper, white, finely ground
• 40 ml olive oil
• 2 cloves garlic
• 300 ml Pils
• 400 g wheat flour
• 1 tsp, heaped dry yeast
• 1 tsp, heaped basil, shredded
• 1 tsp, heaped lovage, shredded
• 1 tbsp, heaped paprika powder, sweet
• 1 tsp, leveled salt
• 500 ml sunflower oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 33 minutes

To prepare the beer batter, place all ingredients except the beer in a mixing bowl and mix. Add the beer and use a food processor to create a smooth batter. Cover and let the batter rest for about 1.5 hours. In the meantime, wash the breast fillets, pat dry, and cut into thin slices. Season with salt and pepper and let them rest, covered, for about 30 minutes. Peel the garlic cloves, finely dice them, crush them with the back of a knife, mix with the 40 ml olive oil, and set aside, covered, for 30 minutes. Brush the seasoned meat slices with the oil mixture and marinate for a further 30 minutes. Heat the sunflower oil in a 28 cm frying pan to 180°C. Gradually dip the marinated meat in the beer batter, coating it evenly. Then quickly add it to the hot fat and fry on both sides for about 4-5 minutes until crispy and evenly browned. Before serving, degrease the fried slices on kitchen paper.