Chicken schnitzel made by coating thinly pounded chicken breast in flour, egg, and breadcrumbs, then frying until crisp in hot oil. Crunchy outside and soft inside, this classic is one of children's favorite chicken dishes.
Rub both sides of the thinly pounded chicken breasts with salt and black pepper.
Coat the chicken first in flour, then in beaten egg, and finally in breadcrumbs mixed with thyme. Shake off the excess at each layer.
Heat the vegetable oil in a pan over medium-high heat. Fry the schnitzels until both sides are golden brown and the inside is fully cooked. Note: if the oil is too hot, the coating will burn. Drain on paper towels and serve.
Important: Pounding the chicken breast thin (lightly, between plastic wrap) ensures even, quick cooking. Caution: Keep the oil at medium-high heat; oil that's too hot will burn the coating while the inside stays raw. Contains egg and gluten (flour, breadcrumbs).
For the coating to stick well, dredge in flour first, then in beaten egg, and finally in breadcrumbs, shaking off the excess at each layer. Adding a pinch of thyme to the breadcrumbs gives the schnitzel a pleasant aroma.
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