Crumbed schnitzels

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Spoon the cake flour onto a flat plate and coat the schnitzels, shaking off any excess flour.

Pour the beaten egg into a bowl. Mix the breadcrumbs and biscuit crumbs and transfer to another deep bowl.

Coat the schnitzels in the egg and then in the crumb mixture.

Heat the oil in a heavy-based saucepan and fry the schnitzels until golden brown and cooked.

Season with salt and freshly ground black pepper and drain on paper toweling.

Serve with brown rice and a crisp green salad.

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