Recipe courtesy of Wayne Harley Brachman
Print
Chicken Schnitzels
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
6 servings
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
6 servings

Ingredients

  • Vegetable oil for frying
  • 1/2 cup all-purpose flour
  • 2 cups panko, Japanese bread crumbs
  • 1 egg
  • 3/4 cup milk
  • 1 pound boned chicken breasts (or boned thighs)

Directions

In a deep fryer or skillet, heat oil to 365 degrees. Place the flour and bread crumbs on separate plates. In a medium bowl, mix together the egg and milk. Diagonally slice the breasts and/or thighs 1/2-inch thick. Between waxed paper, pound to 1/3-inch. Dredge chicken in the flour and shake off the excess. Dip into the egg mixture to coat, then dredge in bread crumbs. Working in small batches, fry for 3 or 4 minutes on each side until golden brown. Remove from the oil with tongs and drain well on paper towels.

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