Chicken Schnitzel

 INGREDIENTS:

1. Chicken Breast 4 skinless and boneless
2. Eggs 2 large
3. Milk 1/2 cup
4. Salt as required
5. Lemon Juice 1 tsp
6. Black Pepper Powder 1 tsp
7. Garlic Powder 2 tsp
8. Paprika Powder 1/2 tsp
9. All-Purpose Flour 1/2 cup
10. Panko Breadcrumbs 2 cups
11. Italian Seasoning 1 tsp
12. Vegetable Oil

METHOD:

Serving Size: 7-8

Slice each chicken breast vertically to make thinner, flattened pieces. Pound gently to even thickness.

Season the flattened chicken pieces with salt, pepper, and lemon juice, then let them rest for 1 hour.

In a shallow dish, combine the flour, garlic powder, salt, Italian seasoning, paprika and black pepper.

In the second dish, whisk the eggs and milk. Season with salt and pepper. In the third dish, add the panko breadcrumbs. Add 1 tbsp oil or melted butter to the breadcrumbs. The fat helps with better browning and creates a crunchier crust during frying.

Dredge the chicken pieces one by one first in flour, shaking off any excess, then dip into the egg mixture, and finally press into the breadcrumbs until well-coated.

Let the coated chicken rest for 15-20 minutes. This helps the coating stick firmly.

Working in batches, place the chicken pieces in medium-hot oil using tongs. Cook for 3-4 minutes per side on a low to medium heat, or until crispy and golden. Transfer them to a wired rack.

Drizzle with fresh lemon juice and serve the chicken schnitzel hot, accompanied by garlic bread, cucumber salad, potato salad, and lemon wedges.

NOTE:

For an eggless version, use milk and corn flour slurry in place of egg wash.