Ingredients:

  • 2 large chicken breasts (approx. 450 g total)
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1 1/2 cups Panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 cup grated Parmesan cheese
  • 120 ml neutral oil (for frying)
  • 1 tbsp unsalted butter

Instructions:

  1. Prep the meat. Butterfly the 2 chicken breasts by cutting them in half horizontally. Place them between sheets of plastic wrap.
  2. Flatten the chicken. Use the flat side of a mallet to pound the pieces to a uniform 1 cm thickness. Note: This ensures the meat cooks before the breading burns.
  3. Season well. Sprinkle 1 tsp salt and 1/2 tsp pepper over both sides of the chicken.
  4. Set up the station. Place 1/2 cup flour in bowl one. Whisk 2 eggs with 1 tbsp water in bowl two. Mix 1 1/2 cups Panko, spices, and 1/4 cup Parmesan in bowl three.
  5. Dredge carefully. Coat a piece of chicken in flour, shake off the excess, dip into the egg, and then press firmly into the Panko mixture. Ensure every bald spot is covered.
  6. Heat the pan. Add 120 ml neutral oil to your skillet over medium high heat. Wait 3 minutes until the oil shimmers and a breadcrumb sizzles instantly.
  7. Add the butter. Drop in 1 tbsp unsalted butter just before adding the chicken. Note: The butter adds flavor while the oil prevents it from burning too quickly.
  8. Fry the schnitzel. Lay 2 pieces of chicken into the pan, moving away from you to avoid splashes. Cook for 3-4 minutes until the edges turn deep gold.
  9. Flip and finish. Carefully turn the chicken and cook for another 3 minutes until the crust is firm and shattering.
  10. Drain and rest. Transfer to a wire rack for 2 minutes. Note: Resting on a rack prevents the bottom from getting soggy in its own steam.