Chicken schnitzel

Ingredients

• 4chicken breasts, skinless, boneless
• 2 3/4 ozall-purpose flour
• 2eggs, beaten
• 5 1/4 ozdried breadcrumbs, fine, or panko
• 1 tspsea salt
• 1/2 tspblack pepper
• 7/8 cupsunflower oil, for shallow frying
• 1lemon, cut into wedges, to serve

Method

1. 1

   Lay each chicken breast between two sheets of baking paper and beat it out with a rolling pin until it is an even half-centimetre thick all over. Season both sides with the salt and pepper.

2. 2

   Put the flour on one plate, the beaten eggs in a shallow bowl, and the breadcrumbs on a third plate. Keep one hand for the dry plates and one for the egg so your fingers do not turn into breaded fingers.

3. 3

   Turn a cutlet in the flour and shake off everything loose, pass it through the egg and let the excess drip away, then lay it in the breadcrumbs and press them on lightly. Do not pack the crumbs down hard.

4. 4

   Heat the sunflower oil in a wide skillet until a crumb dropped in sizzles briskly. Fry the cutlets one or two at a time, spooning hot oil over the top, until deep gold on both sides.

5. 5

   Lift each schnitzel onto paper towels for a moment, then straight onto a warm plate with a lemon wedge. Serve immediately, while the coating is still loud.