Chicken Schnitzel

With his excellent culinary expertise, disciplined work habits, and dedicated pursuit of excellence, Mr.Santosh of FPP has been chosen as “Chef of the Day” at IIHMCA. His impressive skills and commitment to his craft have truly earned him this distinction.

INGREDIENTS

• 450 gms          Chicken breasts, boneless skinless
• 120 gms           Refined flour
• 300 ml             Water
• 20 gms             Sugar
• 10 gms             Kosher Salt
• 10 gms             Black pepper powder
• 5 gms                Garlic powder
• 2 nos                 Large eggs
• 300 gms           Bread crumbs, panko
• 12 gms              Paprika
• 08 gms             Sesame seeds 
• 8 gms               Sea Salt, or to taste
• 750 ml              Vegetable Oil
• 4 nos                Fresh lemon wedges for garnish

 Method:

1. Slice the chicken breasts in half horizontally to form flat fillets. Place a fillet in a resealable freezer bag and use a meat mallet or rolling pin to pound to an even thickness between ⅛ and ¼-inch thick. Remove the pounded cutlet and set aside. Repeat with the remaining pieces of chicken.
2. Make the brine: In a medium bowl, combine the water, kosher salt, and sugar. Stir until the salt and sugar are dissolved. Add the pounded chicken to the brine and let sit for 15 to 30 minutes. Remove the chicken from the brine and pat dry with paper towels.
3. In a large shallow bowl, mix the panko bread crumbs, pepper, fine sea salt, garlic powder, paprika, and sesame seeds. Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko.
4. Dredge the chicken in the flour, coating evenly on both sides; dip in the eggs, letting any excess drip off; then dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on a plate and repeat until all the chicken is breaded.
5. Line a 13 x 18-inch baking sheet with paper towels. In a large non-stick skillet, heat about ⅛ inch of oil over medium heat until hot and shimmering.
6. Place two pieces of chicken in the pan, and cook until the first side is golden brown, 2 to 3 minutes. Carefully flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through.
7. Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner.
8. Transfer the chicken to a serving platter or individual plates. Serve with tossed vegetables & lemon wedges, if desired.