Crispy Chicken Schnitzel
There are few tastier meals than crispy schnitzel; once you get the hang of it, it’s the sort of thing you can whip up quickly, making enough for one or two or six (it’s easy to scale up or down). Eat it straight-up with a squeeze of lemon, or pair it with a salad or leftover veg or stick it between two slices of squishy bread (spread with mayo) and call it a sandwich.
Servings 4
Ingredients
- 6-8 boneless, skinless chicken thighs
- 1/2 cup all-purpose flour (125 ml)
- salt and pepper, to taste
- 2 eggs
- 2 cups dry breadcrumbs, fine cracker crumbs or panko (500 ml)
- 1/2 cup grated Parmesan cheese, optional (125 ml)
- canola oil, for cooking
- lemon wedges and parsley, for serving
Instructions
- Flatten the chicken thighs: place between two pieces of parchment and pound with a mallet (or the bottom of a thick bottle, or other flat surface) until they’re about half their original thickness.
- Put the flour into a shallow dish and season it with salt and pepper.
- Crack the eggs into another shallow dish and beat them with a fork, and put the breadcrumbs and Parmesan in a third.
- Set a large, heavy skillet over medium-high heat and add a generous drizzle of oil.
- Dip each chicken thigh into the flour to coat, then into the beaten egg, and the breadcrumb mixture. Cook in the skillet for a few minutes per side, until deep golden.
- Serve sprinkled with parsley, with lemon wedges to squeeze over top.