Ingredients ½ 1× 2× 3×

• 4 boneless chicken breasts
• 1 cup flour seasoned with salt and black pepper
• 2 eggs beaten with 1 tablespoon milk
• 2 cups good coarse breadcrumbs (or fresh crumbs)
• Vegetable oil and 2 tablespoons butter for frying
• Lemon wedges and parsley to serve

Instructions

1. Place a chicken breast between two sheets of baking paper and pound carefully with a meat mallet to an even ½ cm thickness
2. Season the chicken with salt and black pepper on both sides
3. Coat the chicken in flour first, shaking off the excess, then dip it in the beaten egg
4. Press it gently into the breadcrumbs without squeezing hard, so the coating stays airy
5. Heat the oil and butter in a wide pan to 175°C
6. Fry the schnitzel for 2½ minutes on the first side, shaking the pan constantly so the oil washes over the top
7. Turn and fry for 2 minutes more until golden and extra crisp
8. Drain on kitchen paper and serve hot at once with a generous squeeze of lemon