A recipe from Gemo
Chicken Schnitzel
Thin chicken cutlets coated in flour, egg, and breadcrumbs, then pan-fried until crisp and golden. Serve hot with lemon wedges and a simple salad or potatoes.
Method
- 01
Slice 600 g chicken breasts horizontally into 4 thin cutlets if they are thick. Place between baking parchment or plastic wrap and pound gently to an even 5-7 mm thickness. Season both sides with some of the salt and pepper.
- 02
Set up three shallow dishes: 90 g flour mixed with the remaining salt, pepper, and 1 teaspoon paprika if using; 2 beaten eggs; and 130 g breadcrumbs. Coat each cutlet first in flour, shaking off excess, then in egg, then in breadcrumbs so the surface is evenly covered.
- 03
Heat enough oil in a large skillet to cover the base by about 5 mm. When the oil shimmers, fry the schnitzels in batches without crowding, about 2-3 minutes per side, until deep golden and crisp. Adjust the heat as needed so the crumbs brown steadily without burning.
⏱ 6 min
- 04
Transfer the cooked schnitzels to a rack or paper towel-lined plate and check that the chicken is cooked through, ideally 74 C in the thickest part. Keep the first batch warm while frying the rest.
- 05
Serve immediately with lemon wedges and parsley if using. Add a simple salad, potatoes, rice, or coleslaw on the side.
Nutrition
