Wrap with Pancake and Schnitzel

Prepare the ingredients. Prepare all the ingredients - we will be cooking with them shortly 🍗✨

Prepare the batter. In a bowl, mix the flour, eggs, and milk and whisk until you have a smooth pancake batter.

Cook the pancakes. On a preheated pan, cook the pancakes over medium heat for about 2-3 minutes on each side until golden brown and set aside. Try to make the pancakes as large as possible so the wrap is easy to roll up. You can use the remaining batter to make breakfast pancakes :)

Cut the tomatoes. Cut the tomatoes into quarters, remove the insides, and put them into a bowl (we will use them for the dressing). Dice the remaining tomatoes

Prepare the chicken. Cut the chicken breast into thinner slices.

Coat the schnitzels. Season the chicken with salt and pepper and coat it in flour, egg, and breadcrumbs.

Fry the schnitzels. In a preheated pan with oil, fry the schnitzels over medium heat for about 3-4 minutes on each side until golden brown.

Prepare the dip. Put the mayonnaise, mustard, salt, and pepper into a bowl and mix thoroughly.

Fill the wrap. Spread the dip on the pancake, add romaine lettuce, tomatoes, and the schnitzel, then add a little more dip.

Serve. Wrap the pancake up, cut it in half, and serve with the dip if you have any left 🌯✨