Crispy Chicken Scnitzel

Of all the recipes I have ever shared, or even served, my crispy chicken schnitzels would have to be at the top of the list when it comes to popularity. Schnitzels are one of those dishes that are loved by young and old alike, and never go out of fashion. I proudly stand by this recipe, it’s a tried and tested winner every single time, and the proof is that we even argue over the leftovers!

Ingredients:

  • 1 kg chicken breast fillets, sliced. You can also use tenderloins.
  • salt
  • 1 cup plain or all purpose flour
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • 1 tspn salt
  • 1 tspn garlic powder
  • 1 tspn onion powder
  • 1 tbspn dried herbs (basil, oregano, or thyme are all fine)
  • cracked black pepper
  • 1 handful grated parmesan cheese
  • 3 cups regular breadcrumbs
  • 3 cups panko crumbs
  • canola oil, enough to shallow fry

1. First pound the schnitzels to flatten them out a little, and season with a little salt on both sides.

2. Begin by mixing the eggs, milk, salt, garlic powder, onion powder, herbs, pepper, and cheese in a large mixing bowl. Then put the flour on some baking paper or aluminum foil, and lastly pour all the crumbs (regular and panko) into a bowl wide enough to be able to coat the each schnitzel easily (I use a large stainless steel mixing bowl).

3. Take a piece of chicken, press it into the flour, coating both sides well and shaking off all excess. Give each side a little tap to make sure any extra flour has fallen off.

4. Then dip the floured chicken in the egg wash, letting any excess drip off. Next put the chicken in the bowl with the crumbs, coating both sides well. Press firmly to get a nice covering of crumbs. Put it on a plate and repeat steps 3 and 4 until all the chicken has been crumbed.

5. Heat enough oil in a fry-pan to shallow fry the chicken.  Heat the oil to a high temperature. When the oil is hot start frying the chicken. Don’t over crowd the pan. Cook each schnitzel for about seven to ten minutes in total. The schnitzels are cooked when they are golden in colour, and will feel firm.  Drain them on a wire rack set over some kitchen paper. Draining them on the rack rather than directly on kitchen paper will ensure their crispiness. (You can also deep fry them in a deep fryer if you prefer. They will need about five to seven minutes each).

6. Suggested accompaniments: sauce, garlic dip, fries, garden salad, coleslaw, relish, fresh lemon juice.

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