Crispy Chicken Schnitzel For Family Dinner
Crispy in the outside and tender in the inside, a perfect choice for crowded family dinners easily combinable with rice, salads and vegetables
Equipment
- 1 meat thermometer optional
- 1 kitchen mallet
Ingredients
- 900 g chicken breast 4 pieces
- 125 g flour
- 250 g breadscrumb
- 4 pieces eggs middle sized
- 1 dessert spoon mustard
- 1 dessert spoon salt
- 1 tea spoon pepper
- 1 tea spoon paprika
- 2 cups sunflower oil depends on the size of your pan
- 8 pieces lemon wedges
- 8 dessert spoon butter
- 4 pieces tomatoes roasted
- 15 pieces green chili peppers roasted
Instructions
- Cut each chicken breast horizontally into two pieces900 g chicken breast
- Put each piece of chicken breast between two thin sheets of plastic wrap
- Use a mallet to pound the chicken breasts until they reach about (1/2cm) thickness.
- Season the chicken breasts with salt and pepper.1 dessert spoon salt, 1 tea spoon pepper
- In the first bowl place flour,125 g flour
- in the second plate beat eggs with mustard,4 pieces eggs, 1 dessert spoon mustard
- in the third plate mix the breadcrumbs, salt, pepper and paprika.250 g breadscrumb, 1 tea spoon paprika, 1 tea spoon pepper
- Cover the chicken breasts in the flour mixture (both sides) then dip them attentively in egg mixture, finally cover them with breadcrumbs/panako250 g breadscrumb, 4 pieces eggs, 125 g flour
- Heat well the oil, put your chicken breats into the skillet,Fry them on both sides until they get golden brown color2 cups sunflower oil
- Place them side by side to a wide plate lined with paper towels
- Roast tomatoes and green chili peppers4 pieces tomatoes, 15 pieces green chili peppers
- Serve your crispy chicken breasts with Dijon mustard, butter and lemon wedges on top and roasted tomatoes and green chili peppers8 pieces lemon wedges, 8 dessert spoon butter
Notes
NOTES:
- The amount of sunflower oil needed to fry 4 pieces of chicken schnitzel will depend on the size of the pan and the thickness of the chicken breasts. As a general rule of thumb, you'll want enough oil in the pan to come about halfway up the sides of the chicken schnitzel. A good starting point is around 1/2 inch (1.25 cm) of oil. For 4 pieces of chicken schnitzel, you'll likely need about 1-2 cups (240-480 ml) of sunflower oil, depending on the size of your pan. However, it's important to note that you should not overcrowd the pan when frying, as this can lower the temperature of the oil and result in soggy chicken. If your pan is too large enough to fit all 4 pieces comfortably, you may fry the chicken breasts in batches, adding more oil if needed.
- Instead of sunflower oil, you may use peanut oil as well.
- When using the kitchen mallet, be sure to keep a tickness level of the chicken breasts 2 cm each at maximum.
- Don't skip the butter step when serving, it maximizes the taste incredibly! 👌