Schnitzel 4 Servings

Schnitzel 4 servings

Active Time: 25 min. Total Time: 25 min. Level of Advancement: 1/5

Don't be intimidated with the name of this meal. Even with its European origin, this is a very easy beginner meal. In European countries, it is commonly prepared from a chicken breast, pork loin, or veal. Choose a side or make it a sandwich, and you are ready to go! The great thing about this meal is that you can deep fry it or prepare it on a regular fry pan using only a little bit of frying oil. The decision is up to you.

Ingredients: Tools: 4 pieces (about 1 ½ LB) of chicken breasts - Measuring Spoons & Measuring Cups skinless and boneless * Chef's Knife & Cutting Board Pinch of salt Meat Mallet Pinch of ground pepper Plastic Wrap ½ cup of all-purpose flour - adjust if needed Medium Mixing Bowl (about 3 - 4 QT) 2 eggs Small Hand Grater or Garlic Press (for garlic) ½ cup of milk Whisk 2 cloves of garlic - peeled and grated 2 Plates 2 cups of breadcrumbs (preferably Panko Deep Fryer with Frying Oil or 6 QT (or breadcrumbs) larger) Pot with 2 - 3 QT of Frying Oil and Thermometer for Deep Frying or Large *You can substitute for pork loins or chops Sauté Pan or Large Fry Pan with ¼ to ½” Layer of without bone or boneless veal loin. Frying Oil (for shallow frying) or Air Fryer Tongs Final touch: Food Thermometer 1 lemon Cooling Rack or Paper Towels Salt and pepper - ideally freshly ground Optionally: Lemon Squeezer

Directions:

1. Set to preheat your oil at 350°F (more information in the section “Deep frying” here). Ignore this step if you shallow frying.

2. Meat preparation:

2.1. Make sure that the chicken breasts are properly rinsed under cold water and the unwanted parts are removed (see section “Meat & Fish Preparation” here).

2.2. Pound the chicken breasts over plastic wrap to ¼" thickness using a meat mallet (see section “How to Pound meat” here).

2.3. Salt and pepper from both sides.

3. Breading station:

3.1. Place ½ Cup of all-purpose flour on the plate.

3.2. Prepare the egg mixture, place into the medium mixing bowl:

2 eggs ½ cup of milk 2 cloves of garlic - grated

Whisk together until combined (about 1 minute).

3.3. Place 2 cups of breadcrumbs into the second mixing bowl.

4. Bread the meat:

4.1. One-by-one bread each chicken breast from both sides in this order:

4.1.1. Flour

4.1.2. Egg-milk mixture

4.1.3. Breadcrumbs

Put aside on plate for the following frying.

5. Deep fry or shallow fry:

A. Deep fry:

1. Make sure that the oil is preheated to 350°F.

2. Work in two or more batches (based on the size of your deep fryer).

3. Carefully place schnitzels into the fryer one by one.

4. Fry immersed in oil until a nice golden color is reached, and the schnitzels are fully cooked (about 2 minutes from each side). *

5. When done, remove to a cooling rack and let the excessive oil drip off (about one minute).

B. Shallow fry:

1. Preheat fry pan on medium-high heat with layer of frying oil (between ¼ to ½”).

2. Shallow fry until a nice gold color is reached and the schnitzels are fully cooked (about 3 minutes from each side). *

3. When done, remove to a cooling rack and let the excessive oil drip off (about one minute).

6. Squeeze lemons on each schnitzel and sprinkle with salt and pepper. Serve with potato salad, mashed potatoes, fries, or chips and tartar sauce or as a sandwich!

*Check with the food thermometer to make sure that you reached minimum recommended safe serving temperature for poultry of 165°F or 145°F for pork. See section “Recommended and Safe Internal Temperatures” here.