Want to know how to make chicken schnitzel? With these tips and tricks, golden, crunchy crumbed chicken is easier than you think. Plus, a flavourful homemade chicken schnitzel recipe your whole family will love.
For best results, always weigh ingredients where a weight is provided
Equipment
chopping board
Meat tenderiser
3 high sided dishes
Large deep frying pan (preferable heavy based as it keeps the oil temperature more even)
Instructions
On a large chopping board, slice each of the chicken breasts through the middle (thickness wise) so you have 2 thinner breast pieces (chicken cutlets) from each one.
Place a piece of plastic wrap over the top of all 4 cutlets and gently bash the thicker parts with a meat tenderiser until they are the same thickness all over - about 1cm thickness is good.
Remove the plastic wrap and season the chicken well on both sides with salt and pepper. Lay 3 sage leaves on top of each one, sprinkle the parmesan over and then a slice of prosciutto over the top of that.
Take 3 high sided dishes, large enough to fit the chicken breast in flat and add the flour to one of them. Add the egg to the second and beat well.
In the third dish, mix together the breadcrumbs, paprika, oregano and sea salt flakes
With two hands so you can hold the prosciutto on, dip one piece of chicken into the flour. Coat both sides, then gently shake off the excess. Repeat this process with the egg. Finally, coat it in the breadcrumb mix, making sure to press them on firmly. Lay the chicken on a clean plate. Repeat with remaining chicken.
Pour the oil into a large, heavy based pan, no more than 1cm deep, over medium high heat. Line a baking sheet with plenty kitchen paper towel but scrunch the towel up.
Test the oil by dipping the end of a wooden spoon into it - if it starts to sizzle, the oil is hot enough. Gently place 2 schnitzels into the oil and fry for 10-14 minutes (notes), turning halfway through.
Transfer to the paper towel and test for doneness (a meat thermometer should read 74C / 165F). Allow to drain while you cook the other two - they'll stay piping hot, don't worry.
Let the second batch drain on the paper towel while dishing up te sides, then serve your schnitzels while still hot and crunchy. Serve with lemon wedges so you can squeeze over a little lemon juice.
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Notes
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
The cooking time will depend on the thickness of your chicken and how hot the oil is.
Check for doneness using a meat thermometer (which should reach 75C / 165F) or cut one open to make sure there is no pink left.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.