Chicken schnitzel
Juicy, tender chicken breast coated in a golden, crunchy crumb. An Italian recipe using parmesan and fresh parsley to up your schnitzel game. Its' the only chicken schnitzel recipe you will ever need.
Servings: 4 people
Ingredients
- 3 Large chicken breasts approximately 550-600g
- 4 eggs
- 1 small bunch fresh parsley finely chopped
- 4 cups Panko breadcrumbs
- 1 cup Parmesan cheese
- Olive oil for shallow frying
- lemon wedges to serve
Instructions
- Using a sharp knife, carefully slice the chicken breast into thin slices (approximately 4-6 slices per breast, depending on the desired thickness). Place on plate and set aside.
- In a shallow bowl, whisk the eggs together with the parsley and season with salt and pepper.
- In a dish or deep tray, combine the breadcrumbs and parmesan.
- Arrange the chicken breast, egg mixture and breadcrumb mixture in a line followed by a tray at the end to place the breaded chicken. Working with one piece of chicken at a time, dip the chicken in the egg mixture so that it is fully submerged. Take it out and allow for the excess to drip off. Transfer to the bread crumb mixture and gently press to help the crumbs stick, turning the chicken a few times. Once the chicken is completely crumbed, transfer to the tray and then repeat with remaining chicken.
- Heat 1.5-2cm olive oil in a large, heavy based fry pan on medium heat. When a cube of bread browns when dropped in the oil, the oil is hot enough. Place 3-4 pieces in the pan, depending on how big your fry pan is. Cook for 4-5 minutes on each side or until golden and cooked through. Time will vary depending on the thickness of the chicken. Season generously with salt and transfer to a plate lined with paper towel to drain off the excess oil. Repeat with remaining chicken. Serve with lemon wedges if desired.
Notes
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