How To Make Chicken Schnitzel | Chef Jean-Pierre

Butterfly the chicken breast from the round side to the straight side.

Pound the chicken gently to ensure even thickness.

Season the chicken with salt and pepper.

Prepare a mixture of lemon zest, salt, and pepper in the eggs.

Coat the chicken in seasoned flour, then dip in the egg mixture, and finally coat with panko breadcrumbs.

Heat clarified butter to 330 degrees Fahrenheit.

Fry the breaded chicken in clarified butter until golden brown.

Boil potatoes with skin on and a little salt until cooked, then cool in cold water to peel.

Slice red onion into strips and mix with chives, Dijon mustard, oil, and vinegar for the potato salad dressing.

Equipment Needed

Dietary

Allergens