60 min
Chicken Schnitzel
Ingredients and quantities:
2 liters + 2 tablespoons cold water (separate)
coarse salt
1/3 tassi
bread
12 viilu
wheat flour
1 tass
egg
2
rapeseed oil
2 tassi
chopped parsley (for garnish)
1 spl
medium lemon, cut into 4 wedges
1
Preparation
1. In a large bowl, mix 2 liters of water and salt until the salt is completely dissolved. Place the chicken fillets in the brine and keep in the refrigerator for 30 minutes.
2. Meanwhile, toast the bread slices until golden brown. Tear the toasted bread into larger pieces, place in a food processor and pulse into medium-fine breadcrumbs. Transfer the breadcrumbs to a wide shallow dish.
3. Remove the chicken from the brine and pat dry with paper towels. Place one chicken fillet in a resealable plastic bag. Pound the meat with a meat mallet, rolling pin, or small pan until even, about 0.5 cm thick. Repeat with the remaining fillets.
4. Place a rack on a baking sheet. Put flour in one wide shallow dish. In another dish, add eggs and whisk together with the remaining 2 tbsp of water until smooth.
- Dredge the chicken fillet in flour, shake off excess flour
- Then dip in the egg
- Then coat with breadcrumbs, pressing lightly so they adhere well
Place the breaded fillet on the rack. Repeat with all fillets.
5. Heat oil in a 30 cm pan to about 190°C. Fry one chicken schnitzel at a time until golden brown on both sides (about 2 minutes per side). If needed, turn if the breadcrumbs start to darken too quickly.
6. Transfer the finished schnitzel to a plate lined with paper towels. Repeat with the remaining fillets.
7. Sprinkle with parsley and serve immediately with lemon wedges.
Crispy and juicy chicken schnitzel is a classic dish that is perfect for both everyday lunch and dinner. The chicken fillet is brined beforehand to keep the meat especially tender and flavorful, then breaded in golden toasted breadcrumbs and fried until crispy. Served with fresh lemon and herbs, the result is a simple yet very flavorful dish that the whole family will enjoy.
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