Directions

• Tenderize the Chicken: Lay a sheet of baking paper on a cutting board. Place two chicken fillets on one side, then fold the paper over them. Using the flat side of a meat tenderizer, gently yet firmly pound the fillets until they are a uniform, thin thickness. Repeat this process with the remaining chicken, taking care not to tear the meat.

• Prepare the Egg Wash: In a shallow bowl, whisk the three eggs. Season with salt and pepper. Grate the zest of the lemon, then squeeze the juice from half of the lemon into the bowl (use a small sieve to catch any seeds). Mix all ingredients thoroughly with a fork.

• Bread the Fillets (Dredging): Dip each piece of pounded chicken fillet completely into the prepared egg mixture. Next, transfer the fillet to the breadcrumbs and gently press down to ensure the crumbs adhere evenly to all sides.

• Set the Coating: Place the breaded schnitzels onto a tray lined with baking paper and a base layer of breadcrumbs. Cover the tops of the schnitzels with an additional layer of breadcrumbs until the chicken is completely hidden. If you have leftover egg mixture, lightly brush it over the top layer of crumbs to help them stick.

• Chill (Crucial Step): Allow the prepared schnitzels to rest in the refrigerator for at least 1 hour. This chilling time is essential for the coating to set firmly, preventing it from falling off during frying and ensuring a crisp final texture.

• Preheat the Oil: Pour enough sunflower oil into a frying pan to generously cover the base. Heat the oil to approximately 170°C (338°F).

• Fry the Schnitzel: Gently place one schnitzel into the hot oil. Lightly press down on the schnitzel with a flat spatula or turner to ensure the breadcrumbs remain secure.

• Cook for Even Color: Cook the schnitzel for a total of about 8 minutes, flipping it every 2 minutes. This frequent turning ensures the crust cooks evenly on both sides and achieves a beautiful golden-brown color.

• Drain and Finish: Once cooked, carefully tilt the schnitzel with the turner, allowing excess oil to drip back into the pan. Transfer the cooked schnitzel to a plate lined with paper towels to absorb any residual oil.