- 1 chicken breast, butterflied
- 1 cup (140g) all purpose flour
- 3 eggs, beaten
- Splash of water
- 1 cup (120g) plain breadcrumbs
- ½ cup (115g) clarified butter
- Flakey salt for garnish
- 1 lemon wedge, for garnish
Chicken Schnitzel
A global fried chicken showdown. Joshua Weissman finds out who does it best.
Prep:
15 minutes
Cook:
10 minutes
Serves:
4
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Ingredients
Directions
- Butterfly your chicken breast and transfer it to a plastic wrap-lined work surface. Cover the breast with another layer of plastic wrap, and using the bottom of a small pan or meat mallet, pound the chicken breast into a cutlet that is ½ inch thick.
- Create a breading station by adding flour to one medium mixing bowl or sheet pan, whisking eggs and water until homogenous and pouring into a second bowl or sheet pan, and adding breadcrumbs to a third bowl or sheet pan. Dredge the chicken in the flour, ensuring you shake off any excess starch, then the egg wash, then the breadcrumbs ensuring it is fully coated at each stage.
- Preheat a 10-inch frying pan over medium heat and add clarified butter. Heat the butter to a temperature between 315-330°F (155-165°C) and gently lay your breaded chicken into the pan. Fry for 3-4 minutes on one side, then flip and cook for an additional 3-4 minutes, or until golden brown and crispy. Make sure you are shaking the pan gently during the entirety of the fry. Using tongs, transfer chicken to a wire rack lined baking tray to drain off excess oil and season with flakey salt to taste. Plate and serve with a lemon wedge.
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