Crispy Chicken Schnitzel

Von Natasha's Kitchen · 20 Min.

Zutaten

Zubereitung

1. Line a cutting board with plastic wrap, lay the chicken in one layer and cover with a second sheet of plastic wrap. Pound the chicken to about 1/4 inch thick, then cut each cutlet in half.
2. Set up three bowls: in the first, mix the flour, garlic salt, paprika and pepper; in the second, beat the eggs with a fork; in the third, put the panko.
3. Dredge each cutlet in the flour on both sides, then in the egg, letting excess drip off, then press into the panko. Using a fork or tongs helps keep your hands clean.
4. Rest the breaded cutlets for 10 minutes if you have time.
5. Heat a large non-stick or cast iron pan over medium heat with about 3 Tbsp oil, enough to coat the bottom. When the oil shimmers, add a few cutlets without crowding. Cook 3-4 minutes per side until crispy and golden, lowering the heat if they brown too fast.
6. Move the cutlets to a paper towel-lined plate and cut one open to check: the juices should run clear and the meat should not be pink. Sprinkle the cutlets with salt right away.
7. Repeat with the remaining cutlets, adding oil as needed.

Zusammengefasst aus dem Video von Natasha's Kitchen. Schau es dir für die Details an.

Mehr Rezepte mit

KnoblauchEiZitroneHähnchenbrustPaniermehl