- Recipes
- Breaded Chicken Schnitzel
Breaded Chicken Schnitzel
Ingredients
Step by step process
Preparing the meat
- 1
Breaded chicken schnitzel starts with chicken breast slices: place each slice between two sheets of plastic wrap and pound it with a meat mallet to a thickness of about 0.5 cm. Season the meat with salt and pepper on both sides and let it rest for a few minutes so the salt is absorbed.
Breading and frying
- 2
Set up three plates: pour flour onto the first, beat the eggs with a pinch of salt on the second, and place breadcrumbs on the third. Coat each slice first in flour, then pull it through the egg, and finally coat it in breadcrumbs. Press the breadcrumbs on gently so they hold well.
- 3
In a wide pan, heat the oil to a depth of about 1 cm and let it get properly hot. Place the breaded slices into the hot oil and fry for 3 to 4 minutes on each side until golden. Transfer the finished pieces to a paper towel so the excess fat can drain.
TIP:The oil should be hot enough for the coating to seal immediately, but it must not smoke. Try dropping in a pinch of breadcrumbs: they should gently sizzle at once and float to the surface. In oil that is too cool, the food will absorb fat. In overheated oil, it will burn quickly.
- 4
Serve the fried pieces hot, garnished with a wedge of lemon. They go wonderfully with boiled potatoes or potato salad.
More tips:
Do not stack the finished pieces, or the crust will go soft. If you fry in several batches, keep them warm and crisp on a rack in an oven heated to 80 °C, so air can reach them from below too.
Similar recipes
Topic: Czech Cuisine
