Kenyan Chicken Schnitzel
A German-inspired twist on traditional Kenyan chicken, served with crispy flatbread and a side of zesty coleslaw.
Ingredients
- ●4 chicken breastsboneless, skinless
- ●2 tsp kenyan spice blendavailable at most international grocery stores
- ●1 cup flourall-purpose
- ●2 eggsbeaten
- ●4 slices flatbreadpreferably day-old
- ●1/4 cup zesty aiolistore-bought or homemade
- ●1 tsp smoky paprikaoptional, but recommended for added depth
Instructions
- 1
1. In a shallow dish, mix together flour, kenyan spice blend, and a pinch of salt.
- 2
2. In a separate dish, beat the eggs.
- 3
3. Season the chicken breasts with salt and pepper.
- 4
4. Dip each chicken breast in the flour mixture, coating both sides evenly.
- 5
5. Dip the floured chicken breast in the beaten eggs, making sure to coat completely.
- 6
6. Place the coated chicken breast on a plate or tray.
- 7
7. Heat about 1/2 inch of oil in a large skillet over medium-high heat.
- 8
8. Add 2-3 chicken breasts to the skillet and cook for about 5-6 minutes on each side, or until golden brown and cooked through.
- 9
9. Repeat with the remaining chicken breasts.
- 10
10. Meanwhile, toast the flatbread slices until crispy and golden brown.
- 11
11. Serve the chicken schnitzel with toasted flatbread and a side of zesty aioli for dipping.