Schnitzel

Ingredients

Instructions

1. 1

   Slice each chicken breast horizontally into 2 thin cutlets. Place between sheets of baking paper or plastic wrap and pound gently to an even 5-7 mm thickness. Season both sides with the fine salt and black pepper. Thin, even cutlets cook quickly and stay crisp without drying out.

2. 2

   Prepare the salad while the chicken rests briefly with the seasoning. Dice the tomatoes, cucumber, and red onion very finely, then toss with the chopped parsley, lemon juice, olive oil, and fine salt. Set aside so the vegetables lightly season but do not sit too long and become watery.

3. 3

   Set up a breading station: put the plain flour in one shallow plate, beat the egg in a second plate, and mix the dry breadcrumbs with the chopped parsley in a third. Coat each cutlet first in flour, shaking off excess, then egg, then breadcrumbs, pressing lightly so the coating adheres well. A thin, even coating fries more cleanly than a thick one.

4. 4

   Heat the neutral oil in a large frying pan over medium to medium-high heat until shimmering. Fry the schnitzels for 2-3 minutes per side, in batches if needed, until deep golden brown and cooked through. Adjust the heat so the crumbs brown steadily without burning. The chicken is done when the centre is opaque and the internal temperature reaches 74 C.

5. 5

   Transfer the schnitzels to a plate lined with paper towel and rest for 2 minutes to keep the crust crisp. Serve immediately with the Israeli salad and lemon wedges for squeezing over the top.

Nutrition per serving

Notes

• •For the quickest 30-minute version, buy small chicken breasts or ask the butcher to butterfly them.
• •If you prefer an extra airy crust, let the breaded cutlets sit for 5 minutes before frying so the coating hydrates and adheres better.
• •Use a wide pan and avoid overcrowding; crowded schnitzels steam and lose crispness.
• •Classic accompaniments include tahini, hummus, chips, or pita.

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