Chicken Cutlet (Japanese Chicken Schnitzel)

By RecipeTin Japan · 40 min

Ingredients

Instructions

1. If the fillets are uneven in thickness, cut horizontally into the thick part without cutting all the way through, then open it out so the thickness is even.
2. Season the chicken all over with salt and pepper.
3. Set out flour, beaten egg and panko in three separate shallow dishes, in that order, with an extra clean plate beside the breadcrumbs.
4. Working one fillet at a time, dust with flour and shake off the excess. Dip in the egg to coat fully, let excess drip off, then press into the panko until both sides are well covered.
5. Heat oil to 170–180°C (338–356°F), about 3–3.5 cm (1¼–1⅜ in) deep in a deep pan.
6. Carefully lower a fillet into the oil, frying several at once if the pan allows but without crowding.
7. Fry for about 3 minutes until the underside is golden, then flip with tongs and fry for another 3 minutes until the other side is golden.
8. Drain on paper towel lined tray for a few layers, rest for 5 minutes.
9. Cut each cutlet into 2.5 cm (1 in) wide strips.

Summarized from RecipeTin Japan's video. Watch it for the details.

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