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Chicken Schnitzel
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Ingredients
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Step by step
Method
6 steps
- 1
Butterfly 2 chicken breasts and pound them between parchment to an even ¼-inch thickness. Season both sides with salt and pepper and let them stand 10 minutes.
- 2
Put ½ cup flour in one shallow bowl, 2 beaten eggs in another, and 1½ cups fine breadcrumbs in a third. Stir ½ teaspoon paprika and a pinch of garlic powder into the crumbs.
- 3
Dredge each cutlet in flour, egg, then crumbs, pressing gently so no bare patches remain. Rest the coated chicken on a rack for 5 minutes.
- 4
Heat ¼ inch neutral oil in a wide skillet over medium-high. Fry 2–3 minutes per side, spooning hot oil over the top, until puffed and golden and the center reaches 165°F.
- 5
Move the schnitzel to a clean rack and salt it right away. Let the oil return to temperature before frying the next piece.
- 6
Rest 3 minutes and serve with lemon wedges and a cucumber salad. The crust should stay craggy while the meat cuts easily.