Crispy schnitzel
The golden rule for a good schnitzel: dry, thinner than you think, and coated in breadcrumbs that are light and airy. Panko (Japanese breadcrumbs) is coarser and lighter than regular breadcrumbs and gives a really crunchy crust. Pound the meat to about 5 mm. It then cooks in 3 minutes and stays tender. Serve the classic way with a lemon wedge, potatoes and a green salad.
- 4 chicken breasts (or pork escalopes) of about 150 g
1 Place between two sheets of baking paper. Pound flat with a meat mallet or heavy pan to 5 mm thick.
- 1 tsp salt
- ½ tsp pepper
2 Season the schnitzels on both sides with salt and pepper.
- 100 g plain flour
- 2 eggs
- 2 tbsp milk
- 200 g panko
3 Set out three flat plates: flour on the first, eggs beaten with milk on the second, panko on the third.
4 Coat each schnitzel first in flour, then egg, then panko. Press the panko on firmly. Lay on a plate and leave to rest for 5 minutes so the coating sticks better.
- 100 g butter
- 3 tbsp vegetable oil
5 Heat the Dutch oven over medium-high heat. Melt the butter in the oil. The oil stops the butter burning, the butter adds flavour. The pan is ready when a breadcrumb sizzles straight away but doesn't burn.
6 Fry the schnitzels for 2 to 3 minutes per side until deep golden. Don't fry too many at once, or the temperature drops too much. Drain briefly on kitchen paper.
- 1 lemon, in wedges
- fresh parsley (optional)
7 Serve with lemon wedges. Sprinkle with chopped parsley if you like.
Ingredients
Step 1
- 4 chicken breasts (or pork escalopes) of about 150 g
Step 2
- 1 tsp salt
- ½ tsp pepper
Step 3
- 100 g plain flour
- 2 eggs
- 2 tbsp milk
- 200 g panko
Step 5
- 100 g butter
- 3 tbsp vegetable oil
Step 7
- 1 lemon, in wedges
- fresh parsley (optional)
Method
- 1 Place between two sheets of baking paper. Pound flat with a meat mallet or heavy pan to 5 mm thick.
- 2 Season the schnitzels on both sides with salt and pepper.
- 3 Set out three flat plates: flour on the first, eggs beaten with milk on the second, panko on the third.
- 4 Coat each schnitzel first in flour, then egg, then panko. Press the panko on firmly. Lay on a plate and leave to rest for 5 minutes so the coating sticks better.
- 5 Heat the Dutch oven over medium-high heat. Melt the butter in the oil. The oil stops the butter burning, the butter adds flavour. The pan is ready when a breadcrumb sizzles straight away but doesn't burn.
- 6 Fry the schnitzels for 2 to 3 minutes per side until deep golden. Don't fry too many at once, or the temperature drops too much. Drain briefly on kitchen paper.
- 7 Serve with lemon wedges. Sprinkle with chopped parsley if you like.
