Chicken Schnitzel Recipe

Place a sheet of baking paper on a cutting board. Put 2 chicken fillets on one side, then fold the parchment over to cover them.

Using the flat side of a meat tenderizer, pound the fillets gently but firmly until they are an even thickness. Repeat with the remaining chicken batch, being sure not to tear the meat.

In a shallow bowl, crack the eggs. Add salt and pepper, zest the lemon, then cut it in half and squeeze in the juice of one half (use a small sieve to catch the seeds). Beat everything together with a fork.

Dredge each piece of chicken fillet into the egg mixture, coating it well on all sides. Transfer to the breadcrumbs and press gently so the crumbs stick evenly all over.

Place the breaded schnitzels on a tray lined with baking paper and a layer of breadcrumbs. Cover the top with more breadcrumbs until you can no longer see the chicken. Lightly brush the top with any remaining egg mixture to help the crumbs stick.

Let the schnitzel rest in the fridge for 1 hour. This helps the coating set and stay crisp when frying.

Pour sunflower oil into a frying pan. Make sure there is enough oil to cover the base generously. Preheat to 170°C / 338°F.

Gently place a schnitzel into the pan. Press down lightly with a flat turner so the breadcrumbs stay in place.

Cook for about 8 minutes total, flipping every 2 minutes to ensure even cooking and a golden-brown crust on both sides. (2 minutes per side, then repeat twice.)

Once cooked, carefully tilt the schnitzel with the turner to let excess oil drain back into the pan. Transfer to a plate lined with paper towels to absorb any remaining oil.