Crispy Chicken Schnitzel
Contains statutory allergens: Gluten, Eggs, Milk / dairy
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Ingredients (10)
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Instructions (5)
Place the chicken fillets between two sheets of plastic wrap and pound them gently with a meat mallet or rolling pin until they are evenly thin.
Set up three shallow bowls. Mix wheat flour, paprika powder, salt, and pepper in the first. Beat the eggs lightly in the second. Place panko breadcrumbs in the third bowl.
Dredge each chicken piece first in seasoned flour, then dip into beaten egg, and finally coat thoroughly in panko, pressing lightly so the breadcrumbs adhere.
Heat rapeseed oil and butter in a large skillet over medium-high heat. Fry the chicken schnitzels for 3 to 4 minutes per side until golden brown and cooked through.
Transfer the schnitzels to a wire rack or paper towels to drain excess fat. Cut the lemon into wedges and serve immediately alongside the crispy schnitzels.
