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Schnitzel With Pepper Sauce
To serve:
Place the chicken breasts or veal steaks in between 2 sheets of plastic cling film.
Use a rolling pin or a meat mallet and bash to flatten to about 1.5 cm thickness.
Dip in seasoned flour, shake off excess flour. Dip in beaten egg and then in breadcrumbs.
Heat about 2 cm deep oil in a frying pan and fry until golden and cooked.
Place on absorbent paper to drain off excess oil.
Serve with pepper sauce.
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