Ingredients
Schnitzel
- 4 chicken breast fillets (about 200 g each)
- 100 g plain flour
- 2 eggs
- 150 g panko breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- 500 ml vegetable oil (for shallow frying)
- 1 lemon, cut into wedges
Pan gravy (optional)
- 1 shallot, finely diced
- 200 ml chicken stock
- 100 ml pouring cream
- 15 g cornflour mixed with 30 ml cold water
- 3 g Dijon mustard
- salt
- pepper
Method
Prepare
Place each chicken breast on a chopping board. Lay a piece of plastic wrap over the top.
Using a meat mallet or rolling pin, pound the chicken firmly and evenly until it is exactly 5 mm thick—work from the centre outwards, flattening any thick spots. This ensures even cooking.
Set up three shallow bowls: one with flour mixed with ¼ tsp salt and ¼ tsp pepper; one with the two eggs beaten together; one with panko crumbs mixed with ¾ tsp salt and ¼ tsp pepper.
Working with one schnitzel at a time, coat both sides lightly in flour, shaking off excess. Dip into egg (both sides), then press firmly into the panko, pressing gently so the crumbs adhere. Place on a clean plate.
Let the crumbed schnitzels rest for 5 minutes before frying—this helps the coating set.
Cook
Pour oil into a 24 cm frying pan to a depth of about 1 cm. Heat over medium-high heat until it reaches 170°C on a thermometer, or until a small cube of bread browns golden in 20 seconds.
Carefully slide two schnitzels into the hot oil, skin-side down. Do not move them for 3–4 minutes until the underside is deeply golden and crisp.
Using tongs, flip each schnitzel and cook the other side for a further 2–3 minutes until golden and the internal temperature reaches 72°C (or until cooked through—no pink remains).
Transfer to a paper-towel-lined plate. Season lightly with salt while still hot.
Repeat with the remaining two schnitzels, using the same oil.
Serve immediately with lemon wedges.
Pan gravy (optional)
After removing the schnitzels, carefully pour off all but 1 tablespoon of the oil from the pan (keep the crispy bits at the bottom).
Add the diced shallot and cook over medium heat for 2 minutes until softened.
Pour in the chicken stock and bring to a simmer, scraping the base with a wooden spoon to loosen all the golden bits.
Stir in the mustard, then whisk in the cornflour slurry and cream. Simmer gently for 2 minutes, stirring, until the gravy thickens slightly.
Taste and adjust salt and pepper. Strain if preferred, or serve with shallot pieces. Spoon over the schnitzels.
