It is the process of egging, crumbs, and frying an ingredient. This gives the food a crunchy texture.
Follow these steps for a crunchy, traditional chicken schnitzel.
Start by trimming and removing the tenderloins from 4 chicken breasts. Each chicken breast should be cut in half, and the tenderloins removed.
One breast piece should be placed between two sheets of plastic wrap. Use a rolling pin or meat mallet to pound the breast until it is 5 millimeters thick gently. Repeat with the remaining chicken breasts.
Add a third cup of plain flour to a large platter and season with salt and black pepper.
Add two tablespoons of cold water to a shallow bowl. Crack two eggs. Whisk with a fork until everything is well combined.
On a large platter, place 1 1/2 cups of breadcrumbs. You can also use fresh breadcrumbs or cornflakes crumbs to give the crust a crunchier texture.
Turn the chicken breast to coat it lightly. Shake off the excess flour gently.
Dip the chicken in the egg mixture and then into the breadcrumbs, pressing them on with your fingers to secure. Repeat with the remaining flour, eggs, and breadcrumbs.
Place the chicken on a large platter in the refrigerator for 30 minutes. This will allow the mixture of breadcrumbs to dry slightly and adhere better to the chicken.
Preheat your oven to a temperature of 140 degrees Celsius.
Line a baking sheet with baking paper. Line a dish with kitchen paper. Pour enough oil into a large frying pan – rice bran oil (or extra-light olive, vegetable, or canola oils) or extra-light oil of olives or canolas – to cover the bottom. Place on medium heat.
Reduce the heat to medium, then add two of the schnitzels. Cook 2 to 3 minutes on each side until the chicken is medium-well or golden brown. Transfer the chicken onto the lined plate using tongs. This will allow any excess oil to be drained. Place the chicken on the tray and then in the oven for warmth. Continue with the remaining schnitzels.
Serve the chicken schnitzels, mashed potatoes, salad greens, and a lemon wedge.