Chicken Schnitzel

By: Abbey-Marie Slatter

Place the chicken breasts in a freezer bag, and then tenderise them.
Have three plates out and 1 bowl. The first plate, put in flour, salt, pepper and herbs. In the bowl crack the eggs and beat them. On the second plate place panko bread crumbs, salt, pepper, herbs and cheese. Leave the third plate free.
Get the tender chicken breast and place it in the flour. Completely cover the breast in flour. Then dunk it in the battered eggs, until covered. Then put them in the panko bread crumbs until cover. Then place it on the empty plate. Repeat until all the chicken breasts are crumbed.
Cover the plate in cling wrap, and place the schnitzel in the fridge to rest for 30 minutes.
Put the oven on 180 degrees, fan forced.
Get an oven tray and lightly grease it. Place the schnitzels on the tray and put it in the oven for 10 minutes.
After 10 minutes, turn over the schnitzels and return it to the oven for another 10 minutes.
Then it's ready to serve.