This Schnitzel Technique Works Every Single Time

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Lay a sheet of baking paper on a board, place 2 chicken fillets on one half, fold the paper over, and pound gently but firmly with a meat tenderizer until an even thickness, without tearing. Repeat with the rest.
2. Crack the eggs into a shallow bowl, season with salt and pepper, add lemon zest and the juice of half a lemon (strain out seeds), and beat with a fork.
3. Dip each fillet in the egg mixture to coat on all sides, then press into the breadcrumbs so they stick evenly.
4. Place the breaded schnitzels on a tray lined with baking paper and a layer of breadcrumbs. Cover with more breadcrumbs, then brush the tops lightly with leftover egg.
5. Refrigerate the schnitzels for 1 hour so the coating sets.
6. Pour enough sunflower oil into a frying pan to generously cover the base and preheat to 170°C/338°F.
7. Lay a schnitzel in the oil and press lightly with a flat turner. Fry for about 8 minutes in total, flipping every 2 minutes, until golden brown on both sides.
8. Tilt each schnitzel with the turner to drain oil back into the pan, then move to a plate lined with paper towel.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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