A quick dish that is suitable for a family supper or dinner party. Good with sauteed potatoes and green beans. Leftovers are good eaten cold with potato salad.
Prepare ahead: The chicken can be prepared up to step 3, and then covered and refrigerated for up to 8 hours.
Freezing Information: can be frozen up to 3 months; thaw, then reheat in a 350°F (180°C) oven.
Preparation Time10 min
Preparation Time - Text10 mins, plus at least 30 mins chilling
Cooking Time12 min
Cooking Time - Text12
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
Recipe Coursemain course
Five Ingredients or LessYes
Taste and Texturecrisp, savory
- 1/3 cup all purpose flour
- 1 large egg
- ½ cup fine dry bread crumbs
- 4 skinless boneless chicken breasts
- Salt and freshly ground black pepper
- 6 tbsp canola oil
- 4 lemon halves, to serve
Spread the flour in a shallow bowl, beat egg in another bowl, and spread the bread crumbs in a third bowl.
Put the chicken breasts, and the thin, small fillets, if attached, between 2 sheets of waxed paper and pound with a rolling pin until they are about ¼ in (5mm) thick. Season with salt and pepper.
Coat the chicken one piece at a time, first in the flour, then in the beaten egg, and then in the bread crumbs, pressing them on to both sides. Refrigerate, uncovered, for at least 30 minutes. Preheat the oven to 200°F (95°C).
When ready to cook, heat 3 tbsp of the oil in a very large nonstick frying pan over medium-high heat until hot. Add 2 schnitzels to the pan and fry for 3 minutes on each side, until golden brown, and the juices run clear when pierced with the tip of a knife.
Drain the schnitzels well on paper towels, and keep warm in the oven. Heat the remaining oil in the pan, then add the remaining schnitzels, and fry as above. Serve with the lemon halves.
Veal Schnitzels: Substitute 4 thinly sliced veal scallops (no need to pound) for the chicken and prepare and fry in exactly the same way.
2008 Dorling Kindersley