Sizzled Chicken Schnitzel - cooking recipe

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless skinless chicken breast halves
2 tablespoons olive oil
1/2 cup dry plain breadcrumbs
1 large egg

Preparation

Combine the flour, basil, salt and pepper in a large Ziploc bag.
Place the chicken breasts, one at a time, between two pieces of wax paper.
Pound the breasts with several whacks of a meat mallet or rolling pin to thin them evenly to a thickness of about 1/2 inch.
Peel off the paper and add the breasts to the bag with the flour mixture; shake well to coat.
Heat oil in a 12 inch nonstick skillet over medium high heat.
Meanwhile, spread the bread crumbs on a plate and beat the egg in a small bowl.
Dip the chicken breasts, one at a time into the egg then into the bread crumbs to coat both sides; shake off excess crumbs.
Add the breasts to the skillet as you coat them.
Cook the breasts until the chicken is cooked through with golden brown crust, 3-4 minutes on each side.
If the crumb coating begins to over brown, reduce the heat to medium.