Chicken Schnitzel Wraps

Ingredients

• 2 salad heads
• 100 g natural yogurt
• 1 tsp medium-hot mustard
• 50 g sour cream
• Salt
• freshly ground pepper
• 4 chicken breast fillets (about 160 g each)
• 100 g flour
• 1 egg
• 150 g breadcrumbs
• 4 ready-made wraps (20 cm diameter)

Instructions

1. 1.

   Wash, dry and cut the salad into strips. Mix yogurt with mustard and sour cream, season with salt and pepper. Wash and pat dry the chicken breasts, split them horizontally, season with salt and pepper. Dredge each piece first in flour, then in beaten egg, and finally in breadcrumbs, pressing the coating firmly.

2. 2.

   Pan-fry the chicken breasts in hot clarified butter until golden brown. Drain on kitchen paper. Warm the wraps slightly and spread the yogurt cream over them. Top with a few salad strips and two chicken slices, roll up, cut diagonally in half, and serve wrapped in napkins.