Pounded chicken fillet dredged in flour, dipped in egg and coated with bread crumbs before frying in hot oil. Chicken schnitzel is served with a golden crust that envelopes the tender meat inside.
But isn’t that chicken katsu? Well, that is the Japanese name for a very similar dish. In Latin America, it’s milanesa. It’s escalope in France and cotolleta (with veal, traditionally) in Italy. The fact that fried breaded fillet dishes are found all around the world should give you an idea just how good and well loved the dish is.
- Place the flour in a shallow bowl, the egg in a second shallow bowl and the breadcrumbs, tossed with the Parmesan, in a third bowl.
- Place the chicken fillets on a sheet of cling wrap, sprinkle in the salt and pepper evenly, cover with another sheet of cling wrap then pound with a kitchen mallet until of uniform thickness.
- Dredge each fillet in flour, dip in egg then coat with breadcrumbs.
- Heat enough cooking oil in a frying pan to reach a depth of at least an inch and a half.
- Over medium-low heat (so as not to burn the cheese-laden breadcrumbs), fry the chicken fillets until golden and crisp, two to three minutes per side (see notes after the recipe).
- Serve your chicken schnitzel while hot.