Chicken Cutlet

For the chicken cutlets, gently pound the cutlets between cling film. Season the meat on both sides with salt and pepper and turn it in flour, tap it, pull it through the eggs and turn it in the breadcrumbs, pressing them down a little.

Heat rapeseed oil in a deep frying pan and fry the cutlets until golden brown. Remove the cutlets and drain on kitchen paper. Serve the chicken cutlets with cranberry jam or lemon.

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