Nice and spicy: this peppy breading is a guaranteed treat
Clean chiles, halve lengthwise, remove seeds, rinse and very finely dice. Rinse chicken breast fillets when cold and dry.
Cut each fillet in half horizontally, season with salt and season with pepper. Mix chiles and polenta. Turn fillet pieces in flour to the other side. Mix egg with 2 tbsp water. Pull fillets through egg mixture and then coat with chile-polenta mixture.
Heat lard in a large frying pan. Fry cutlets in it over medium heat for 2-3 minutes on each side until golden.
Instead of chicken, bread fish fillets also taste good!
Bread the schnitzel with nuts: Mix 150 g each of chopped walnuts and cashew nuts with 2 tbsp. chopped parsley – it’s easy!
Tip: Instead of clarified butter, you can also use butter in most cases.
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