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.
Slice the chicken breasts through the middle (thickness wise) so you have 2 thinner breast pieces. Place a piece of plastic wrap over the top 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 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 and finally the breadcrumb mix, then lay the chicken on a plate. Repeat with remaining chicken.
Pour the oil into a large, heavy based pan, no more than 1-1.5cm deep, over medium high heat. Line a baking tray 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 75C / 165F). Allow to drain well before serving.
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.