Chicken Schnitzel

Method

1. 1

   Pound each chicken cutlet between plastic wrap to an even half-centimeter thickness.

   💡 Even thickness is what makes it cook through and crisp at the same time — thick spots stay raw while the crust burns.

2. 2

   Season the cutlets with salt and pepper, then set up three shallow dishes: flour, beaten egg, breadcrumb.

3. 3

   Coat each cutlet in flour, shake off the excess, dip in egg, then press firmly into the breadcrumb to coat both sides.

4. 4

   Heat the oil in a wide pan until a breadcrumb dropped in sizzles immediately.

5. 5

   Fry the cutlets in batches, about 3 minutes per side, until deep golden and cooked through.

6. 6

   Drain briefly on paper and serve hot with lemon wedges to squeeze over.