Crispy Chicken Schnitzel

Por Natasha's Kitchen · 20 min

Ingredientes

Modo de preparo

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.

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