Schnitzel has two rules: the meat has to be thin and the oil has to be hot. Thick meat is still raw inside by the time the coating browns, while lukewarm oil soaks into the coating instead of frying it. Wrap the meat in cling film before beating it; chicken beaten directly comes apart in shreds. A spoon of cornflour in the breadcrumbs makes the coating noticeably crisper.
Ingredients
For the chicken
For the coating
For frying
To serve
Method
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Flatten the meat
Wrap the chicken slices in cling film and beat them with a mallet to half a centimetre thick.
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Season
Rub both sides with salt and black pepper.
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Set up the coating
Put the flour in the first bowl, the beaten egg in the second, and the breadcrumbs mixed with cornflour and oregano in the third.
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Coat them
Dip each slice into the flour, the egg and the breadcrumbs in turn. Press the breadcrumbs on with your hand.
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Rest them
Leave the coated pieces in the fridge for 10 minutes; the coating will not come off as they cook.
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Heat the oil
Heat the oil to 180 degrees. A pinch of breadcrumbs should sizzle at once.
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Fry
Fry each side for 3 minutes, until golden. Do not crowd the pan.
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Drain
Lift onto kitchen paper and serve at once with a wedge of lemon.
Tips
- If the oil is not hot enough the coating soaks up fat instead of frying, and the schnitzel turns heavy.
- Do not beat the meat without wrapping it in cling film; the fibres break up and it falls apart.
- Add a spoon of cornflour to the breadcrumbs, and the difference in crispness shows at the first bite.
- Rest the coated pieces in the fridge for 10 minutes and the coating stays put in the pan.
Nutrition
Values are per serving and approximate.