Chicken Schnitzel
, Serves 4
Brined chicken cutlets pounded thin, coated in sesame-panko, and shallow-fried until crisp and golden.
| prepLine a 13 x 18-in / 33 x 46-cm baking sheet with paper towels | |||||
| 475 ml water | Stir brine until dissolved | Brine chicken 30–45 min, pat dry | Dredge in flour, egg, then panko | Fry in ⅛ in / 3 mm oil, 2–3 min per side | Drain on towels, serve with lemon |
| 2 tablespoons kosher salt | |||||
| 2 teaspoons sugar | |||||
| 2 boneless, skinless chicken breasts (1 to 1¼ lbs / 454 to 567 g) | Halve & pound chicken ⅛–¼ in / 3–6 mm | ||||
| 80 g panko breadcrumbs | Mix panko, spices & sesame seeds | Set up flour, egg & panko station | |||
| ¼ teaspoon freshly ground black pepper | |||||
| ½ teaspoon fine sea salt (or table salt) | |||||
| ¾ teaspoon garlic powder | |||||
| ¾ teaspoon paprika | |||||
| 2 tablespoons sesame seeds | |||||
| 65 g all-purpose flour | |||||
| 2 large eggs | |||||
| Vegetable oil, for cooking | |||||
| Lemon wedges, for serving (optional) | |||||
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