Crispy Chicken Schnitzel (Print Version)
# Ingredients:
→ Main protein
01 -
4 chicken cutlets (thin-sliced chicken breasts)
→ For the breading
02 -
50g all-purpose flour
03 -
80g panko breadcrumbs or regular breadcrumbs
04 -
2 fresh eggs
05 -
Salt to taste
06 -
Freshly ground black pepper
→ For frying
07 -
120g clarified butter or ghee
# Instructions:
01 -
Place each chicken cutlet between two pieces of plastic wrap or inside a ziplock bag. Using a meat mallet or the bottom of a heavy pot, gently pound the chicken until it's about ¼ inch thick throughout. Be careful not to tear the meat.
02 -
Create a breading station with three shallow dishes: Add the flour to the first dish. Beat the eggs with salt and pepper in the second dish. Place the panko or breadcrumbs in the third dish.
03 -
Working with one piece at a time, dredge the chicken first in the flour (shaking off excess), then dip into the beaten eggs, and finally coat thoroughly with the breadcrumbs, pressing gently to help them adhere.
04 -
Heat the clarified butter in a large skillet over medium heat until shimmering but not smoking. Cook the breaded cutlets for about 4 minutes on each side until golden brown and crispy. The internal temperature should reach 165°F (74°C). Briefly drain on paper towels before serving.
# Notes:
01 -
Panko breadcrumbs will give you an extra crispy coating compared to regular breadcrumbs.
02 -
Be careful not to overcook the chicken schnitzel - it should remain juicy inside while crispy outside.