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Crispy chicken schnitzel

updated

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Ingredients for 2 servings:

  • 400 g chicken schnitzel
  • 2 tbsp tempura flour
  • 2 eggs
  • 1 tbsp mustard
  • 100 g baking peas
  • Salt and pepper, white
  • Fat for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

with delicious breadcrumb coating

Place the breading peas in a small zip-top bag, press out any air, and then pound the breading peas with a small pot until they break up. Crack the eggs into a small bowl, add the mustard, salt, and pepper, and whisk to combine. Set up a breading station: 1 plate with tempura flour, 1 plate with the seasoned egg, and 1 plate with the crushed breading peas. Pat the chicken cutlets dry with a kitchen towel and run them through the breading station, observing the order. Deep-fry the cutlets, either conventionally or in an air fryer. You can also fry them in a pan with clarified butter or margarine. A low-fat oven also works.

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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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