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Chicken Schnitzel

 INGREDIENTS:

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

METHOD:

Serving Size: 7-8

Season the chicken pieces with salt and lemon juice and allow them to rest for 1 hour.

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

In the second dish, beat the eggs. In the third dish, add the panko breadcrumbs.

Coat the chicken pieces one by one—first dredge them in flour, shaking off any excess, then dip into the eggs, and finally press into the breadcrumbs until well-coated.


Working in batches, place the chicken pieces in 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 paper-towel-lined plate. 

To test for doneness, slice one piece. The juices should run clear, and the meat should no longer be pink.

You can double-dip in breadcrumbs for that extra-thick crust on the chicken.

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


 




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