If there is one dinner that will silence all five members of this household simultaneously, it's schnitzel. I don't know what it is about a flat piece of crumbed chicken that has this effect, but I have stopped questioning it and started making it more often. This garlic version is the one that gets requested most.
The secret to a proper schnitzel is pounding the chicken flat so it cooks quickly and evenly, and then getting your oil hot enough before the chicken goes in — too cool and it'll be soggy, too hot and the crumbs will burn before the meat is cooked. Medium-high, and you should hear a proper sizzle the moment it hits the pan.
Serve with lemon wedges, a simple garden salad, and chips if you're not pretending to be healthy. Or with mashed potato and a gravy if you want to make it a Proper Meal. Either way, everyone will be happy, which is a miracle I am not taking for granted.
"The crunch when you cut into it. That's the whole point."
Ingredients
- 4 chicken breast fillets (about 180g each)
- 2 cloves garlic, very finely minced
- 1 cup plain flour
- 2 eggs, beaten
- 1½ cups panko breadcrumbs
- ½ cup plain breadcrumbs
- 1 tbsp fresh parsley, finely chopped
- 1 tsp garlic powder
- Salt and pepper to taste
- 150ml neutral oil, for shallow frying
- Lemon wedges, to serve
Method
Step 1
Place each chicken breast between two pieces of baking paper and pound with a rolling pin or meat mallet to about 1cm thickness. Season both sides with salt and pepper.
Step 2
Mix the garlic, parsley and garlic powder through the panko and plain breadcrumbs in a shallow bowl. Set up your crumbing station: flour in one dish, beaten egg in another, herbed crumbs in the third.
Step 3
Coat each piece in flour, shake off the excess, dip in egg, then press firmly into the crumb mixture to get an even coating. Let the crumbed schnitzels rest on a rack for 5 minutes so the coating adheres.
Step 4
Heat the oil in a large frypan over medium-high heat. Test with a breadcrumb — it should sizzle immediately. Cook the schnitzels for 3–4 minutes per side until deep golden and cooked through. Drain on paper towel, season with a little extra salt, and serve immediately with lemon wedges.
