My BEST Chicken Schnitzel...super light and CRISPY 💯| Marion's Kitchen

Cut the chicken breast to create thinner, even pieces, ensuring they are thinner than your index finger.

Cover the chicken with baking paper and pound the thicker parts with a rolling pin or wine bottle to flatten them.

Season the chicken aggressively with salt on both sides and let it sit for at least 20 minutes to dry brine.

Place panko breadcrumbs in a ziplock bag and crush them with a rolling pin to create finer crumbs.

Mix the crushed panko breadcrumbs with grated Parmesan cheese.

Prepare a crumbing station with flour and whisked eggs.

Pat the chicken dry with paper towels to remove moisture and excess salt.

Using the wet hand/dry hand method, dredge the chicken in flour, dip it in egg, and coat it with breadcrumbs.

Place the breaded chicken in the fridge for at least 10 minutes to set.

Make a quick coleslaw by mixing Kewpie mayonnaise and lime juice, then pour it over finely shredded cabbage and mix.

Heat at least 1 centimeter of oil in a pan until hot, then fry the chicken until golden brown, flipping frequently for even cooking.

Transfer the fried chicken to a wire rack and place it in the oven to ensure it cooks through while keeping it warm.

Continue frying the remaining chicken schnitzels.

Serve the schnitzels with coleslaw, Japanese tonkatsu sauce, and lemon or lime wedges.

Equipment Needed

Dietary

Allergens