Chicken Schnitzels
By: Anonymous
Published: Thursday, February 11, 2010 - 4:24pm

Ingredients




Vegetable oil for frying
cup all-purpose flour
2 cups panko, Japanese 
1 egg
cup milk
1 pound boned chicken breasts
(or boned thighs)





Preparation

1 In a deep fryer or skillet, heat oil to 365 degrees. Place the flour and bread crumbs on separate plates. 2 In a medium bowl, mix together the egg and milk. Diagonally slice the breasts and/or thighs 1/2-inch thick. Between waxed paper, pound to 1/3-inch. Dredge chicken in the flour and shake off the excess. Dip into the egg mixture to coat, then dredge in bread crumbs. 3 Working in small batches, fry for 3 or 4 minutes on each side until golden brown. Remove from the oil with tongs and drain well on paper towels. 4 This recipe yields 6 servings. 


Tools










    .  





Place your ad here Loading...

Preparation

 1  In a deep fryer or skillet, heat oil to 365 degrees. Place the flour and bread crumbs on separate plates.  2  In a medium bowl, mix together the egg and milk. Diagonally slice the breasts and/or thighs 1/2-inch thick. Between waxed paper, pound to 1/3-inch. Dredge chicken in the flour and shake off the excess. Dip into the egg mixture to coat, then dredge in bread crumbs.  3  Working in small batches, fry for 3 or 4 minutes on each side until golden brown. Remove from the oil with tongs and drain well on paper towels.  4  This recipe yields 6 servings.