2 Chicken breasts deboned
½ Cup flour (cake or white bread flour, not self raising)
1 tablespoon chicken spice (I used Robertsons chicken spice)
2 eggs lightly beaten
1 tin wasabi peanuts (140g) crushed into crumbs (Look for it at the Chinese shop, or the supermarkets sell them in packets.
Flatten the chicken breast with a rolling pin or something similar to your required thickness. I like the schnitzel about 1cm thick, thinner than that it becomes difficult to get the crumbs nice without the chicken being dry.
Flavour the flattened chicken breast with salt and pepper
Add chicken spice to the flour and mix through
Dust the chicken fillet with the flour, shake off any excess flour.
Dip the chicken in the egg
Dip into the wasabi peanuts crumbs, cover completely with the crumbs, shake off excess, and put in the fridge for 30 minutes.
Heat up a little oil to medium heat.
Fry the schnitzels on both sides until the chicken is just done, and the crumbs are nice and golden brown (there is enough little pieces that you can cut off to taste if you are unsure if the chicken is done)