Introduction
Chicken can get boring fast, so this is my weekday fix with proper crunch. Mix panko with onion powder, garlic powder, paprika, salt, and pepper. Set up three bowls in order: flour, beaten eggs, then the seasoned panko mix.
Dip each chicken piece through the line. If you want extra crunch, go for a full double dip with egg and panko one more time.
Then fry in a good splash of neutral oil over medium heat. Keep the heat moderate so the chicken cooks through without burning the crust. Serve with fries and a tangy sauce. Bearnaise works in a pinch, but tartare gives better balance.
Step-by-step
Ingredients (serves 4)
- 700 g chicken breast (1.5 lb)
- 200 g panko breadcrumbs (7 oz)
- 2 dl all-purpose flour (about 120 g / 4.2 oz)
- 3 eggs, beaten
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper
- Neutral frying oil
- Tartare sauce or bearnaise, for serving
Method
- Mix panko with onion powder, garlic powder, paprika, salt, and pepper.
- Set up three bowls in order: flour, egg, and seasoned panko.
- Coat the chicken in each bowl in sequence. For extra crunch, repeat egg and panko for a full double dip.
- Heat a generous amount of oil in a frying pan and cook over medium heat until golden outside and cooked through.
- Rest the schnitzels briefly on a rack before serving.
Serving note
Serve with a sharp, tangy sauce for balance.
For fries on the side, see Pommes frites.
