Made the night before · Poultry
Crispy Panko Chicken Schnitzel
Crispy panko chicken schnitzel — the chicken is butterflied, flattened, salted and left overnight, so all that is left on the day is the frying. The coating is not the usual flour-egg-crumb: the flour and the spices go into the beaten egg, blended smooth, and the panko follows.
- Prep
- 20 min, plus overnight in the fridge
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
The night before
- Cut each chicken breast in half lengthways and flatten the pieces with a meat mallet.
- Season them on both sides with salt and black pepper, cover, and leave in the fridge overnight. This is the part worth doing ahead — on the day there is nothing left but the frying.
On the day
- In a wide dish, combine the eggs, flour, paprika, black pepper and salt and mix well. Natalia blends it, which gets it completely smooth.
- Put the panko in a second dish.
- Dip each piece of chicken in the egg mixture, then press it into the panko so the crumbs stick all over.
- Fry in vegetable oil over medium heat until deep golden on both sides, about 3–4 minutes a side. Drain on kitchen paper.
- Scatter over the sliced spring onion and serve.
Good with potatoes, bulgur, couscous or rice — whatever you have.
Watch it made
The video for this recipe is coming soon.