Chicken Schnitzel
Servings: 3
Ingredients
- 400 g Chicken Breast
- 1 cup All purpose flour
- 1 cup Breadcrumbs
- 3 Small Eggs
Spices
- ½ tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Paprika Powder
- ½ tsp White Pepper
- 1 cup Sunflower oil
Instructions
- Prepare the ingredients: Rinse the chicken breasts and pat them dry with kitchen towels. Horizontally slice the chicken breast in half with the same thickness. Take note that one end of the chicken should be left uncut, about one centimetre from the edge, so that the chicken can be in the shape of an open book.
- Tenderize the chicken: Use a meat mallet or meat hammer to tenderize the meat. Avoid hammering too many times, which can pulverize the meat. If you don’t have a meat mallet, you can also tenderize the meat by using the bottom side of the pan. If your chicken is less than one centimetre thick, then there is no need to tenderize the chicken.
- Lay out flour, egg, and breadcrumbs: Make some space on the kitchen countertop or cooking table. Then, prepare a mixing bowl, a wide bowl, and a large plate. In the mixing bowl, combine all-purpose flour, salt, garlic powder, paprika powder, and white pepper, then mix well. Whisk the eggs in the wide bowl and add the breadcrumbs to the large plate.
- Arrange the ingredients: Place the ingredients in the following order – chicken, flour mixture, whisked eggs, breadcrumbs, and a deep pan of cooking oil. The oil should be heated to medium-low temperature at this point.
- Fry your schnitzel: Begin by coating your chicken in the arranged order. Thoroughly coat the chicken before moving to the following ingredients, and avoid stacking the coated chicken on top of each other. When the chicken is coated with the breadcrumbs, slowly release it into the preheated oil. Fry each side for three to four minutes or until golden brown.
- Serve: When finished frying, place the chicken schnitzel on a meshed tray to drain out the excess oil. Garnish with fresh herbs and serve with sides to enjoy this delicious restaurant-quality chicken schnitzel.