The recorded family schnitzel method: seasoned flour, a light wet coating, panko and shallow-frying in ghee.
Recipe by Daniel · Serves 5–6
Ingredients
- 1 kg chicken breast, butterflied and flattened
- Flour mixture: 1 cup plain flour, 2 tsp paprika, 1½ tsp garlic powder, 1½ tsp onion powder, 1 tsp white pepper, 1 tsp black pepper, 1½ tsp salt and ¼ tsp cayenne
- Wet coating: 2 eggs, 3 tbsp milk and 2 tbsp of the seasoned flour
- Crumbs: 2 cups panko, ½ tsp salt, ½ tsp paprika and ½ tsp garlic powder
- Ghee, enough for a 5–8 mm layer in the frying pan
Method
- Flatten the chicken to an even thickness of about 1 cm. Mix the flour seasonings in one dish.
- Whisk eggs, milk and 2 tbsp seasoned flour in a second dish. Combine crumb ingredients in a third.
- Coat each piece in flour, then the wet mixture, then panko. Press the crumbs on firmly and rest for 10–15 minutes.
- Heat ghee to 170–175°C. Fry in batches for about 2½–3½ minutes on each side, adjusting for thickness, until golden and at least 74°C in the centre.
- Drain on a rack and serve hot.