Perfect Chicken Schnitzel by Jimstable

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/4 cup vegetable oil, or other high-heat oil, for frying
• 1 lemon, cut into wedges
• 1 tsp flaky sea salt, for finishing
• 1 cup celeriac remoulade (store-bought or homemade)

Instructions

1. Prepare your dredging station: Set up three shallow dishes. Place the flour in the first, the beaten eggs in the second, and the panko breadcrumbs in the third.
2. Season the pounded chicken breasts with salt and pepper. Dredge each chicken breast first in the flour, ensuring it's fully coated, then shake off any excess. Next, dip it into the beaten eggs, letting any excess drip off, and finally, coat it thoroughly with the panko breadcrumbs, pressing gently to adhere.
3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F or 175°C).
4. Carefully place the breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan (fry in batches if necessary).
5. Fry for 3-4 minutes per side, or until golden brown and crispy, and the chicken is cooked through.
6. Remove the schnitzels from the skillet and place them on a wire rack set over a baking sheet to drain any excess oil.
7. Serve immediately with celeriac remoulade, fresh lemon wedges, and a sprinkle of flaky sea salt.