Chicken Schnitzel

Main Dishes | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chicken Schnitzel

Ingredients

Water - 2 qt
Salt - 0.3 cups
Chicken fillet - 4 pieces
White bread - 12 slices
Wheat Flour - 1 cup
Farm fresh eggs - 2 pieces
Vegetable Oil - 2 cups
Chopped Sage Leaves - 1 tablespoon
Lemon - 1 piece

Step by Step guide

Step 1

Mix 2 liters of water and salt in a large bowl until the salt dissolves. Add the chicken breasts and refrigerate for 30 minutes.

Step 2

Meanwhile, toast the bread until golden brown. Break the toasted bread into large pieces, place them in a food processor, and grind into crumbs. Transfer the resulting breadcrumbs to a large shallow dish.

Step 3

Remove the chicken from the brine and pat dry with paper towels. Flatten the chicken into cutlets.

Step 4

Place a rack on a baking sheet. Pour flour into a large shallow dish. Beat the eggs with 2 tablespoons of water in another dish until smooth. Dredge the chicken cutlet in flour, shaking off the excess. Then dip it in the egg, allowing any excess to drip off. Next, coat it in breadcrumbs, pressing lightly to ensure the crumbs adhere well and evenly to the surface of the cutlet. Place the chicken on the rack. Repeat with the remaining 3 chicken breast halves.

Step 5

Heat the oil in a skillet to 160°C (320°F). Add the chicken cutlets to the oil and fry until golden brown on both sides, about 2 minutes per side, turning as necessary if the breadcrumbs start to burn. Transfer the finished schnitzels to a paper towel. Garnish with parsley and serve with lemon wedges.