Creato con AI
Chicken Schnitzel
30 min 508 kcal a porzione Facile
Ingredienti
4 Porzioni
- Boneless skinless chicken breast, pounded thin680 g
- Dry breadcrumbs120 g
- All-purpose flour60 g
- Large eggs, beaten2 large eggs
- Vegetable oil45 ml
- Cayenne pepper6 g
- Smoked paprika8 g
- Garlic powder5 g
- Onion powder5 g
- Salt6 g
- Ground black pepper2 g
Istruzioni
- 1
Pat the thin chicken pieces dry with paper towels and arrange them in a single layer.
- 2
Combine the cayenne pepper, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl.
- 3
Set up three shallow dishes. Place the flour in the first dish, the beaten eggs in the second, and the breadcrumbs in the third. Divide the seasoning mixture evenly among the flour, eggs, and breadcrumbs, then mix each coating well.
- 4
Coat each chicken piece first in the seasoned flour, shaking off the excess. Dip it into the beaten eggs, allowing the excess to drip off, and then press it firmly into the seasoned breadcrumbs until evenly covered.
- 5
Heat the vegetable oil in a large skillet over medium to medium-high heat until shimmering.
- 6
Fry the chicken in batches without overcrowding the skillet. Cook for 3–4 minutes per side, or until the coating is crisp and golden brown and the chicken reaches an internal temperature of 74°C (165°F).
- 7
Transfer the cooked schnitzel to a wire rack or a paper-towel-lined plate. Let it rest for 2–3 minutes before serving.
