Ingredients
• 1 kg (2.2 lb) boneless, skinless chicken breasts, halved horizontally to form 6–8 thin steaks
• 1 teaspoon sea salt flakes (or ¾ teaspoon table salt), plus extra for seasoning
• ½ teaspoon cracked black pepper
• ½ cup (75 g) plain flour
• 3 eggs, whisked
• 3 cups (180 g) panko breadcrumbs
• Oil for cooking
01
Prepare
Season Chicken Steaks
02
Crumb chicken
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Arrange three stations: flour on one plate, whisked eggs in a shallow bowl, breadcrumbs on another plate.
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Dredge each chicken piece in flour (shake off excess), dip in egg, then press into breadcrumbs on all sides.
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03
Cook the chicken
Deep-Fry:
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Heat ≈600 mL (20.5 fl oz) high-smoke point oil in a deep pan (oil depth ≈1.5 cm (½ inch)).
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Fry in batches for 8–12 minutes until golden, turning regularly.
Shallow-Fry:
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Heat ¼ cup (60 mL) olive oil in a heavy pan over medium-high heat.
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Fry in batches 4–5 minutes per side until golden and cooked through.
Bake:
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Preheat oven to 220°C (425°F) (or 200°C (400°F) fan).
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Place schnitzels on a wire rack over a tray, spray with olive oil.
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Bake for 12–15 minutes until cooked through.
04
Serve
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Drain on paper towels.
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Season with extra salt if desired. Serve immediately.
