Chicken Schnitzel

What Goes With It

• Mashed potato
• Coleslaw
• Chips
• Green salad

How to Make Chicken Schnitzel

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1. Flatten each cutlet between baking paper to about 1 cm thick. Season with half the salt.

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2. Put the flour on one plate, the egg in a bowl and the crumbs mixed with the paprika and remaining salt on another.

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3. Coat each cutlet in flour, then egg, then crumbs, pressing firmly.

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4. Heat the oil in a large frying pan over medium-high heat. Fry for 3 minutes per side, in batches, until golden and cooked through. Drain on a wire rack and serve with the lemon.

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Notes From the Method

Flatten the chicken evenly so it cooks at the same pace all over.

If the crumbs darken too quickly, lower the heat.

Do not crowd the pan; fry two or three pieces at a time.

Storing and Reheating

Keeps in the fridge for up to 2 days. Reheat on a tray at 200°C for 10 minutes. Uncooked, crumbed cutlets freeze for up to 2 months.

Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.