Main
Israeli Chicken Schnitzel
- Preparation time
- 30 min
- Servings
- 4 servings
Ingredients
4 servings
- Chicken — to buy4 escalopes
- Salt — to buy1 pincée
- Pepper — to buy1 pincée
- Flour — to buy80 g
- Egg — to buy2 battus
- Chapelure — to buy150 g
- Olive oil — to buypour la friture
- Lemon — to buy1, en quartiers
Preparation
Place the chicken cutlets between two sheets of parchment paper and flatten them with a rolling pin or the palm of your hand to about 1 cm/0.4 in thick, for even, quick cooking.
Season the cutlets with salt and pepper on both sides.
Set up three plates: one with flour, one with beaten eggs, one with breadcrumbs.
Coat each cutlet by dipping it first in flour (tapping off the excess), then in beaten egg, then in breadcrumbs, pressing firmly so they stick all over.
Heat a generous amount of oil in a large skillet over medium-high heat and fry the cutlets for 3-4 minutes per side, until crisp and cooked through.
Drain on paper towels and serve right away with a lemon wedge to squeeze over.