My Best Chicken Schnitzel
ID: 198475fd...
A super crispy, golden chicken schnitzel made with tender chicken breast, seasoned with a dry brine, and coated in a flavorful mixture of crushed panko breadcrumbs and parmesan cheese.
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🍳 요리 흐름
Slice chicken breasts into cutlets and pound them to an even thickness. → Dry brine with salt for 20 minutes, then pat completely dry. → Crumb the chicken in flour, whisked egg, and a fine panko-parmesan mixture, then rest in the fridge for 10 minutes. → Shallow-fry in hot oil until crispy and golden brown on both sides. → Serve hot with a simple cabbage coleslaw, tonkatsu sauce, and fresh lime.
조리 단계
간단한 조리 순서
Slice chicken breasts into cutlets and pound them to an even thickness. → Dry brine with salt for 20 minutes, then pat completely dry. → Crumb the chicken in flour, whisked egg, and a fine panko-parmesan mixture, then rest in the fridge for 10 minutes. → Shallow-fry in hot oil until crispy and golden brown on both sides. → Serve hot with a simple cabbage coleslaw, tonkatsu sauce, and fresh lime.
소개
A super crispy, golden chicken schnitzel made with tender chicken breast, seasoned with a dry brine, and coated in a flavorful mixture of crushed panko breadcrumbs and parmesan cheese.
단계 1
Butterfly the chicken breasts horizontally through the thickest part first, then cut them into even cutlets.
단계 2
Cover the chicken cutlets with baking paper and use a rolling pin to pound them to an even thickness.
단계 3
Generously season the chicken cutlets with salt on both sides (dry brine) and let them rest for at least 20 minutes.
단계 4
Place panko breadcrumbs into a zip-lock bag and roll over them with a rolling pin to crush them into finer crumbs.
단계 5
Mix the crushed breadcrumbs with finely grated parmesan cheese on a shallow plate.
재료 목록
중요 사항
Pounding the chicken to a uniform thickness ensures even cooking and prevents dry edges.
Dry brining is crucial because it seasons the meat deeply and helps retain juiciness.
Removing surface moisture with paper towels before dredging prevents the crust from becoming soggy.
Fining the panko breadcrumbs with a rolling pin ensures a more cohesive, uniform, and light crust.
Resting the crumbed chicken in the fridge prevents the coating from falling off during frying.
Flip the schnitzels multiple times in the pan to achieve the most even golden color.
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