Chicken Schnitzel
Instructions
- 1
Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet until about 6mm (1/4 inch) thick. Season both sides with salt and pepper.
- 2
Set up three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with paprika in the third.
- 3
Dredge each chicken cutlet first in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly with breadcrumb mixture, pressing gently to adhere.
- 4
Heat oil in a large skillet over medium-high heat until it reaches 175°C (350°F) - a breadcrumb should sizzle immediately when dropped in.
- 5
Carefully place breaded cutlets in hot oil, cooking for 3-4 minutes per side until golden brown and crispy. Don't overcrowd the pan - work in batches if needed.
- 6
Transfer cooked schnitzels to a paper towel-lined plate to drain excess oil. Keep warm in a 95°C (200°F) oven if cooking in batches.
- 7
Serve immediately with lemon wedges and your choice of sides like potato salad, cucumber salad, or french fries.
Chef's Note
"Nothing says Aussie pub grub quite like a perfectly golden chicken schnitty! This classic comfort food has been filling bellies and warming hearts across Australia for generations. Whether you're pairing it with chips and salad or going full parmy with ham and cheese on top, this crispy beauty is guaranteed to bring that proper pub feed experience right to your kitchen table."
