This Schnitzel Technique Works Every Single Time

Prepare the chicken fillet by slicing it if necessary.

Place baking paper on a surface.

Pound the chicken fillet with a flat side until it is thinner.

Season the chicken with salt and pepper.

Add lemon zest to the chicken.

Squeeze juice from half a lemon onto the chicken to reduce egg smell.

Whisk the eggs in a bowl (fork or whisk can be used).

Dip the chicken in the egg mixture, ensuring it is fully coated.

Coat the egg-covered chicken in breadcrumbs on both sides.

Place breadcrumbs on baking paper and lay the chicken on top to cover it completely.

Rest the breaded chicken in the fridge for about 1 hour to allow the breadcrumbs to adhere.

Prepare the salad by cutting the tomatoes and mixing with lettuce, olive oil, and white wine vinegar.

Heat oil in a pan to about 170°C for frying.

Fry the first schnitzel for about 2 minutes on one side, then turn it over.

Fry for another 2 minutes on the other side until golden and crispy, totaling about 4 minutes.

Remove the schnitzel from the oil and place it on kitchen paper to absorb excess oil.

Serve the schnitzel with the salad and drizzle the vinegar sauce on top just before eating.

Equipment Needed

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