Chicken Schnitzel

Chicken breast, all-purpose flour, eggs, Dijon mustard, soy sauce, and finely ground breadcrumbs.

Allergens are in bold

Keep Frozen.

Do not Refreeze.

Product must be cooked before consumption.

Best before 6 months from the production date when stored at -18°C (0°F).

Pour some vegetable oil into a frying pan and heat it. Put the chicken schnitzel into the hot oil, and fry it over high heat on both sides for 1-2 minutes until golden brown. Then lower the heat and cook for 3-4 more minutes on each side—no cover with a lid, as a dense crispy crust should be preserved. 

Schnitzel will be cooked when the internal temperature reaches 72°C (160°F)

Serve chicken schnitzel with mashed potatoes and fresh vegetables.