Method

1. 01

   Prepare Chicken5 min

   Place each chicken breast fillet between two sheets of cling film or baking parchment. Using a meat mallet or a heavy rolling pin, pound the chicken until it is about 5-7 mm thick and evenly flattened. Season both sides generously with 0.5 teaspoon of sea salt and 0.25 teaspoon of black pepper.

2. 02

   Set Up Breading Station3 min

   Prepare three shallow dishes. In the first, add the plain flour. In the second, crack the eggs and whisk them thoroughly with a fork. In the third, add the panko breadcrumbs, along with the remaining 0.5 teaspoon of sea salt and 0.25 teaspoon of black pepper, mixing well.

3. 03

   Coat the Chicken5 min

   Dredge one pounded chicken fillet completely in the flour, shaking off any excess. Then, dip it into the whisked egg, ensuring full coverage, and allowing any excess to drip off. Finally, thoroughly coat the chicken in the seasoned panko breadcrumbs, pressing gently to ensure the crumbs adhere well to all surfaces. Repeat for the remaining fillets.

4. 04

   Preheat Oil3 min

   Pour the vegetable oil into a large, heavy-bottomed frying pan or skillet. Heat the oil over medium-high heat until it reaches approximately 170-175°C, or until a small piece of breadcrumb dropped in sizzles immediately.

5. 05

   Fry Schnitzels (Batch 1)7 min

   Carefully place two breaded chicken schnitzels into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and crispy, turning once. The internal temperature of the chicken should reach 74°C.

6. 06

   Drain and Keep Warm2 min

   Using tongs, carefully remove the cooked schnitzels from the pan and place them on a wire rack set over a baking tray lined with paper towels to drain any excess oil. Keep them warm in a low oven (around 100°C) while you cook the remaining batch.

7. 07

   Fry Schnitzels (Batch 2)7 min

   Repeat the frying process with the remaining two chicken schnitzels, frying for 3-4 minutes per side until golden, crispy, and cooked through. Ensure the oil temperature remains consistent.

8. 08

   Serve3 min

   Transfer the hot schnitzels to serving plates. Garnish generously with fresh chopped parsley and serve immediately with lemon wedges on the side for squeezing over. These are traditionally served with potato salad or chips.