Chicken Schnitzelthin, golden and crispy
Chicken fillets evenly thinned, lightly coated with flour, egg, and breadcrumbs, fried until the crust separates into small bubbles from the juicy meat.
The schnitzel requires a wide and thin piece, loose breading, and enough fat to partially envelop the fillet. Uniform pounding allows quick cooking up to 74 °C; not pressing the breading creates space for the crust to ripple, and shaking the pan distributes the hot oil over the entire surface.
Ingredients
Fillets
Breading
Frying
Seasoning
Preparation
Thin the fillets
Pound each fillet between sheets to 5 mm without tearing, and dry the surface.
10 minutesSet up the line
Season and arrange flour, beaten eggs, and crushed breadcrumbs in wide containers.
5 minutesBread without pressing
Pass through flour, egg, and breadcrumbs, letting the coating adhere without pressing.
10 minutesFry in shallow fat
Fry one fillet at a time at 175 °C for 2 to 3 minutes on each side, shaking the pan.
12 minutesCheck and rest
Confirm 74 °C in the center, drain on a rack, and rest for 3 minutes.
3 minutes
Substitutions
Chicken breast replaces veal but must reach 74 °C; baking changes the crust and the result.
Storage
Refrigerate ready schnitzel and reheat on a rack in a hot oven.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
