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Chicken schnitzel from the thigh

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Ingredients for 2 servings:

  • 2 chicken legs
  • 1 egg(s)
  • Flour
  • Breadcrumbs
  • Salt
  • Paprika powder
  • oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Place the chicken thigh skin-side down and cut under the back piece, usually to remove it. Then separate the drumstick. Remove the bone from the thigh. This works best if you make small cuts on the meat side on the left and right of the bone with a knife, then carefully run the knife under the bone and remove it. The remaining pieces can be used to make stock. Flatten the meat from the thigh and season with salt and paprika. Now coat both sides in flour, dipping only the meat side in the egg and breadcrumbs. Leave the skin side floured. Then fry in a pan on both sides until crispy. Tastes more robust than chicken breast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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