Chicken schnitzel with mozzarella: a stunning dish

Schnitzel is a thin piece of meat that is breaded in breadcrumbs and fried until crispy! To make the flesh juicy and tasty, be sure to add grated mozzarella inside - the result will be stunning!

For 2 large schnitzels:

- 2 chicken fillets

- 100 g of mozzarella

- 2 eggs

- unsalted corn flakes

- breadcrumbs, turmeric, smoked paprika, a little oregano, dry garlic

- salt, oil for frying

Flatten the fillet, cut it in the middle without cutting it all the way through, and open it with a butterfly. Pound it gently (best if covered with cling film). Lubricate the fillet with water - this way it will be juicier and will pound better.

When the flesh is thin, add salt and grate mozzarella on one half of the fillet. Use plastic wrap to cover the other half, pound it a little and press it together. Put it in the fridge for 30 minutes to set.

Add a spoonful of water to the eggs and beat them well with a fork so that the breading is thinner.

Mix the unsalted flakes with breadcrumbs and spices.

First, bread the meat in flour and shake off the excess, and then dip it in the egg. Lift it up to let the excess drip off and immediately roll it in breadcrumbs. Add a little more breadcrumbs on top, gently press down, and put it in a hot frying pan with oil.

Fry on both sides over medium heat for about 2 minutes - it's ready!

Garnish: can be served with mashed potatoes or green peas with butter.

Sauce: homemade mayonnaise based on one egg yolk with grain mustard, barbecue sauce and greens.

- egg yolk

- 150 g of oil

- 25 g of grain mustard

- 30 g of barbecue sauce

- chopped greens

- a spoonful of sour cream

- salt and pepper