Crispy Crumbed Chicken Schnitzel

About this recipe

Chicken schnitzel is a weeknight hero. Flattening the chicken makes it cook quickly and evenly, and a simple flour, egg and breadcrumb coating gives a crunchy crust. Shallow-fry until golden and serve with lemon wedges, salad or chips.

Method

1. 1

   Step 1

   Slice each chicken breast in half horizontally to make 4 thin pieces. Place between baking paper and pound with a rolling pin until about 1 cm thick.

2. 2

   Step 2

   Set up three shallow bowls: flour seasoned with salt and pepper, beaten eggs, and breadcrumbs mixed with the parmesan.

3. 3

   Step 3

   Coat each piece in flour, then egg, then breadcrumbs, pressing the crumbs on firmly. Rest on a plate for 10 minutes.

   10 min

4. 4

   Step 4

   Heat the oil in a large frying pan over medium-high heat. Fry 2 schnitzels at a time for 3–4 minutes each side until deep golden and cooked through.

   7 min

   Tip: If the crumbs brown too fast, turn the heat down a little.

5. 5

   Step 5

   Drain on paper towel, sprinkle with salt and serve with lemon wedges and salad.