Parisian chicken schnitzel

Name: Parisian chicken schnitzel
Ingredients: 500-600 g boneless chicken breast; 3 eggs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 4-5 tablespoons white flour; 200 ml oil for frying

Meat - Parisian chicken schnitzel by Timea I. - Recipia

Parisian chicken schnitzel for a picnic gets a golden crust of egg and flour, and the 1 cm slices are good cold in a packed lunch, too. The eggs and flour are mixed into a batter that coats the chicken and browns in the pan. I prefer it cold, between two slices of bread, with a little green salad. Prep: 20 minutes. Cook: 19 minutes. Total time: 39 minutes. Servings: 3. About 420 kcal and 49 g of protein per serving.

Ingredients

500-600 g boneless chicken breast
3 eggs
1 teaspoon salt
1/2 teaspoon ground pepper
4-5 tablespoons white flour
200 ml oil for frying

Preparation

1. Pat the chicken breast dry with paper towels. Cut it into 6 slices about 1 cm thick and gently pound them for 15 minutes in total, just enough to stretch the fibers. 2. Mix the eggs with the salt, pepper and flour for 5 minutes, until you have a smooth batter, like pancake batter. 3. Heat 200 ml of oil in a pan for 3 minutes, until it has a slight sheen, then turn the heat to low. 4. Dip the slices in the batter and fry them in two batches, for 4 minutes on each side. Brown them until they have a golden crust. 5. Remove the schnitzels to paper towels to drain off the oil.

Notes

The schnitzels keep for up to 3 days in the fridge in a sealed container; for a packed lunch, let them cool before putting them next to the bread. Chicken breast cut into slices of similar thickness cooks more evenly than pieces cut unevenly. Pounding is the step it’s easy to rush: a few short strokes stretch the fibers, while hard blows can tear the tender slices. If you cut the pieces thicker than 1 cm, they need more time in the pan, while thinner ones dry out quickly. Schnitzel has Austrian origins; the Parisian version has no breadcrumbs, unlike the Viennese one. The batter contains gluten and eggs; you can replace the white flour with the same amount of rice flour, 4-5 tablespoons. I serve it with green salad when I eat it hot, and slice it for a sandwich when it’s cold.