Ingredients:

  • 4 Boneless, skinless chicken breasts (about 6–8 oz each)
  • 1 tablespoon Kosher salt
  • 1 teaspoon Freshly ground black pepper
  • 2 tablespoons All-purpose flour (for dusting)
  • 1 cup All-purpose flour (for breading station)
  • 4 Large eggs
  • Splash of milk or water (for eggs)
  • 2 cups Fine, dry breadcrumbs (Panko preferred)
  • 1 teaspoon Fine sea salt (for seasoning the crumbs)
  • 1 cup Clarified butter (Butterschmalz) or high-heat neutral oil
  • 1 Lemon, cut into 4 wedges (for serving)

Instructions:

  1. Trim excess fat from chicken breasts. Slice each breast horizontally to create two thinner cutlets (totaling 8 pieces). Place cutlets between plastic wrap and pound them thinly (about 1/8 to 1/4 inch thick). Season lightly with salt and pepper.
  2. Set up the breading station: Arrange three shallow dishes in order: (1) All-purpose flour, (2) Lightly beaten eggs with a splash of milk/water, and (3) Breadcrumbs mixed with 1 tsp fine sea salt.
  3. Dredge the cutlets: Dust the chicken lightly in the flour, shaking off excess. Dip completely into the egg mixture. Gently press into the breadcrumbs—do not press hard, as a loose coating is desired.
  4. Place the coated schnitzels on a clean tray and let them rest for at least 30 minutes at room temperature. This step is crucial for a crispy crust.
  5. Add the clarified butter or oil to the large skillet until it is about 1/2 inch deep. Heat over medium-high until the fat shimmers (approx. 325–350°F / 160–175°C).
  6. Carefully place 1 or 2 schnitzels into the hot fat (do not overcrowd the pan). Fry for 2–4 minutes per side until beautifully golden brown.
  7. As the schnitzel cooks, gently shake the pan or use a large spoon to splash the hot fat over the top surface to encourage the coating to lift and 'soufflé'.
  8. Once cooked through, remove immediately and place on a wire rack set over a baking sheet to drain excess fat.
  9. Serve immediately while hot, accompanied by a fresh wedge of lemon.