Entree: Australia – Sydney & New South Wales – Chicken Schnitzel (Thin, breaded and pan-fried chicken cutlets served with lemon)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 5 min

Total 35 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 g) fine salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 2 large eggs (approx. 100 g total)
- 2 tbsp (30 ml) milk
- 1 1/2 cups (150 g) fine dry breadcrumbs or panko
- 1/2 cup (120 ml) vegetable oil, plus extra for shallow frying as needed
- 2 tbsp (28 g) unsalted butter
- 1 large lemon, cut into wedges (for serving)
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)

Instructions

1. Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/4 inch (6 mm). Season both sides with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) black pepper.
2. Set up a dredging station: bowl 1 — flour mixed with remaining 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper; bowl 2 — eggs beaten with 2 tbsp (30 ml) milk; bowl 3 — breadcrumbs. One at a time, coat chicken in flour, shake off excess, dip in egg wash, then press into breadcrumbs to evenly coat. Transfer to a plate and let rest 5 minutes.
3. Heat a large skillet over medium-high heat. Add 1/4 cup (60 ml) vegetable oil and 2 tbsp (28 g) butter; swirl to melt butter into the oil. The fat should be hot but not smoking (about 350°F / 175°C surface temperature).
4. Fry the schnitzels in batches, 3–4 minutes per side, until deeply golden and cooked through (internal temperature 165°F / 74°C). Add more oil to the pan as needed between batches to maintain an even shallow-fry level.
5. Transfer cooked schnitzels to a wire rack set over a baking sheet to drain and keep crisp. Sprinkle with chopped parsley and serve immediately with lemon wedges.